Very Berry Ice Cream Floats
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 67
- Dietary Fiber
- 1
- Sugar
- 64
- Protein
- 5
- Cholesterol
- 231
- Sodium
- 54
- Total: 5 hr 30 min (includes chilling and freezing times)
- Active: 25 min
Ingredients
Strawberry Ice Cream, recipe follows
Two 20-ounce bottles chilled cherry-flavored soda, such as Cheerwine
Whipped cream and maraschino cherries, for topping
Strawberry Ice Cream:
1 cup heavy cream
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
2 tablespoons honey
3 large egg yolks
1 cup freeze-dried strawberries, processed into a powder
Red food coloring, optional
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.