Whether using root beer or just beer, the ice cream float is a tried and true favorite. Here, we used Taza chocolate ice cream made with our Bolivian 87% Dark Chocolate and floated with Peak Organic's Oak Aged Mocha Stout, for a truly chocolate-centric float.
Bolivian Chocolate Ice Cream
Ice cream maker
3 egg yolks
2/3 cup grated Taza Bolivian 87% Dark Chocolate
1 cup milk
1 cup heavy cream
1. Place a pot of water on the stove and bring to a simmer. Whisk egg yolks and Taza Bolivian Drinking Chocolate together in a bowl large enough to just sit on top of the simmering pot of water until a paste forms. Heat milk and heavy cream in a separate saucepan until bubbles just begin to form around the sides.
2. Once the milk is heated, whisk into chocolate mixture in three additions, whisking constantly. Place large bowl on top of simmering water and stir constantly until mixture begins to thicken, about 10 minutes. Place mixture in a separate bowl and chill in a refrigerator until cold. Place mixture in an ice cream maker following manufacturer instructions then place in a sealed container and keep in the freezer for up to a week.