Prep time: 15 minutes

1/4 cup Real California butter

1/4 cup caramel sauce

4 cups Real California vanilla ice cream, softened

1 1/3 cups Real California heavy cream

2 2/3 cups Real California whole milk, divided

2 teaspoons hot water

1/2 teaspoon saffron threads, plus extra for garnish

1/3 cup egg yolks (about 6)

1/3 cup sugar

1/8 teaspoon vanilla extract

Pinch salt

2 ¼ cups (350 grams) all-purpose flour

1 ¾ cups (350 grams) sugar

1 tablespoon baking powder

1 teaspoon salt

1 cup Real California butter, softened

4 eggs

2 egg whites

1 cup Real California whole milk

1 ½ teaspoons vanilla extract

1 vanilla bean, split, seeds scraped

Meringue Frosting (recipe below)

1 cup toasted coconut

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)

Confectioner’s sugar

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

Prep time: 15 minutes plus 4 hours freezing time

1 cup semi-sweet chocolate morsels

3 tablespoons butter

2 cups puffed rice cereal

1 quart dulce de leche ice cream, softened*

1 cup heavy cream

1/4 cup confectioner’s sugar

1/2 teaspoon vanilla extract

1 cup chocolate syrup

1 cup glazed pecans

Prep time: 15 minutes plus 4 hours freezing time

Cook time: 2-3 minutes

6 sponge cake dessert shells

3 cups strawberry ice cream, softened

1 1/2 cups frozen mango chunks, thawed

1 1/2 cups sugar, divided

4 egg whites

6 large fresh strawberries, stemmed and sliced