2 (4-ounce) scoops Vanilla Bean Ice Cream (recipe below)
8 ounces stout, such as Old Rasputin Russian Imperial Stout
5 Shortbread Cookies (recipe below)
Place ice cream in chilled pint glass and slowly pour in stout. Dust cookies with powdered sugar, place on plate next to float.
Makes 1 serving
Nutrition Information Per Serving: 775 calories; 37 g fat; 123 mg cholesterol; 86 mg sodium; 66 g carbohydrate; .3 g fiber; 5 g protein
REAL CALIFORNIA VANILLA BEAN ICE CREAM
2 cups Real California half-and-half
1 cup Real California heavy cream
1 cup granulated sugar
1 vanilla bean, split and scraped
Combine all ingredients (including pod and seeds of vanilla bean) in a saucepan. Cook over medium heat, stirring occasionally, until steam starts to rise from the surface or mixture registers 170°F on a candy thermometer. Remove from heat and cool slightly. Remove pod of vanilla bean; pour mixture into a container. Refrigerate, covered, overnight to mellow flavor and texture. Freeze in ice cream freezer according to manufacturer’s directions. When volume has increased by 1/2 to 3/4 and mixture is soft-serve consistency, spoon into a container, cover and freeze until firm.
Makes 5 cups
CALIFORNIA SHORTBREAD BUTTON COOKIES
2 cups all-purpose flour
1/4 teaspoon sea salt
1 cup Real California unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
In a bowl, whisk together flour and salt. With an electric mixer or a hand mixer, beat butter about 1 minute or until soft and creamy. Add sugar and beat about 2 minutes or until smooth. Beat in vanilla extract. Gently fold in flour mixture just until incorporated. Flatten dough into a disk, wrap in plastic wrap and chill for 1 hour.
Position rack in middle of oven; heat oven to 350°F. Line 2 baking sheets with parchment or waxed paper. On a lightly floured surface, roll out dough 1/4-inch thick. Cut into rounds with a 1-inch cookie cutter. Place on prepared baking sheets and refrigerate for about 15 minutes (this will firm up the dough so that the cookies will hold their shape while being baked). Bake 8-10 minutes or until cookies are very lightly browned. Cool on a wire rack.
Makes 9 dozen cookies
Recipes courtesy of Boho Restaurant, Hollywood, CA