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Ted likes making this float with vanilla-saffron gelato from New York City's Il Laboratorio del Gelato.

Recipe courtesy of Ted Allen

From: Food Network Magazine

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Total:: 5 min
Prep:: 5 min

Yield:: 4 servings

Level:: Easy

Ingredients

Small pinch of saffron threads
1 pint vanilla ice cream
2 11-ounce cans blood orange soda (like San Pellegrino Aranciata Rossa)
Chopped candied orange peel, for topping
1/4 cup sugar

Directions

Make the saffron syrup: Bring 1/4 cup water and the sugar to a boil in a small saucepan. Reduce the heat to medium low and simmer 3 minutes, stirring occasionally to dissolve the sugar. Add the saffron and remove from the heat. Let cool completely.

Put a scoop of ice cream in each of 4 glasses, then fill with the soda. Drizzle with the saffron syrup and top with candied orange peel.

Photograph by Levi Brown

Courtesy of Food Network Magazine

My Private Notes

Name: Mediterranean Creamsicle Floats
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 4 servings
Ingredients: Small pinch of saffron threads; 1 pint vanilla ice cream; 2 11-ounce cans blood orange soda (like San Pellegrino Aranciata Rossa); Chopped candied orange peel, for topping; 1/4 cup sugar