Recipe courtesy of Kardea Brown
Very Berry Ice Cream Floats
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- Level: Intermediate
- Total: 5 hr 30 min (includes chilling and freezing times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 1 g
- Sugar
- 64 g
- Protein
- 5 g
- Cholesterol
- 231 mg
- Sodium
- 54 mg
My homemade Strawberry Ice Cream is the perfect addition to these easy berry floats. I love the red color and sweet cherry flavor of the soda too—it's a great way to celebrate summer.
- Level: Intermediate
- Total: 5 hr 30 min (includes chilling and freezing times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 1 g
- Sugar
- 64 g
- Protein
- 5 g
- Cholesterol
- 231 mg
- Sodium
- 54 mg
Ingredients
Strawberry Ice Cream:
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Directions
Special equipment:
an ice cream maker- For each float, place 2 scoops of Ice Cream into a float glass. Top with the desired amount of soda. Garnish each with whipped cream and a cherry. Serve immediately.
Strawberry Ice Cream:
- Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm, 3 to 4 hours.
