what I do is pour the beer into a separate pint glass, put the ice cream in the bottom of another glass, then pour the beer from the one glass to the other. seems like a lot of work but its basically eliminates any sort of foaming.
I AGREE WITH markdrinksbeer and its funny that I should come across this post and it also happens to be my first official comment to a thread while I'm literally enjoying a delicious beer float comprised of a yuengling black&tan and of all things yuengling chocolate marshmellow ice cream. Yes you read that correctly yuengling once cream!! probably only found around eastern PA and south NJ or at least I'm assuming that since this is the first time i came across it myself in south jersey..turns out yuengling actually used to have a very successful diary farm which basically kept them afloat (pun intended) during the prohibition era who knows if without that farm they would still be in business today as there were a lot of breweries that never survived that era. I apologize for any grammatical errors as this isn't my first beer of the night..im starting my 4th of july off a lil early
I haven't tried it yet, but I think that this stout would go perfect with a scoop of vanilla ice-cream. Vanilla and peanut butter stout?
To cut down on the foam, fill a glass 1/4 of the way with beer. Stir vigorously with a spoon to release all of the carbonation. Drop one scoop of ice cream in the glass and pour a couple of ounces of beer over it. Add another scoop and fill the rest of the way with beer. You get better texture this way and by putting the ice cream on flattened beer initially it won't foam over while you're putting the float together.
