recipe: Dragon's Milk Ice Cream Floats

It's an ale constructed at New Holland Brewing in Holland, Mich. The back label describes it as "A barrel-aged stout with roasty malt character intermingled with deep vanilla tones, all dancing in an oak bath." It recommends being paired with red meat, smoked foods, balsamic, rich cheese and dark chocolate.

Our waitress suggested we serve Dragon's Milk with a scoop of ice cream — like a root beer float. I did just that and served it to friend Rich Carreno, currently the President of Morrisville State College in New York. He said, "The only thing that would make this dessert better would be serving it with Sleeping Bear Dunes Ice Cream."

The man, a fan of the Great Lakes, plans to retire one of these years in Michigan. Who wouldn't? Especially with a mug of Dragon's Milk to ease the pain of aging.

Another friend said it wasn't her "cup of tea." Unlike the two of us, she didn't like the slight bitter flavor of the rich brew paired with the ice cream. For me, a Dragon's Milk float is like savoring life; the bitter and the sweet.

P. S. The floats look really sharp served in margarita or martini glasses.

(I asked David Bardallis on the comment section of his AnnArbor.com blog, All The Beers Fit To Pint, if it was available in Ann Arbor. He informed Dragon's Milk may be procured at most places that sell good beer in town. I just found it at The People's Coop, which carries a lovely assortment of the finest Michigan brews. My husband pointed out that Hudsonville Ice Cream is also made in Michigan. Holland, to be precise. The same area where Dragon's Milk is made.)

Ingredients:

1 (1 pint, 6-ounce) bottle Dragon's Milk Ale
6 large scoops vanilla ice cream
6 strawberries, each slliced into a fan for a garnish (optional)

Directions

Mound scoops of vanilla ice cream in bowls or glasses. Carefully divide and pour Dragon's Milk over ice cream. (Pour slowly off to the lip of the glass. Dragon's Milk is quite foamy.) Garnish with strawberry fans, if using, and serve.