Ginger Vanilla Float Food

GINGER VANILLA FLOAT

Steps:

• Scoop ice cream into chilled 16 ounce glass.
• Add the lime juice.
• Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it).
• Top with whipped cream and coconut and garnish with a lime wedge, if desired.
• Serve immediately.
• To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned.
• Remove from oven and store in an airtight container or bag until needed.

VANILLA, APPLE & GINGER BISCUIT FOOL

Steps:

• Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
• Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.

GRANDMA'S FLOAT

Steps:

• Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
• Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.

GINGER ALE ICE CREAM FLOATS

Steps:

• NOTE: original recipe specified Reed's Apple ginger brew.
• Scoop 1 cup ice cream into individual sundae glasses.
• Pour enough ginger brew to the top without spilling over.
• Enjoy immediately. Diet later.

GINGER BREW FLOAT

Steps:

• Add crystallized ginger, cardamom and cinnamon to the softened ice cream.
• Stir quickly to mix ingredients together.
• Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours. If storing longer( up to 1 week, cover with airtight lid).
• Scoop the ice cream equally into 4 glasses. Slowly fill glasses (16 oz. each) with cold ginger brew. It will take approximately 2 bottles. Enjoy!

VANILLA CREAM FLOAT

Steps:

• Place 2 large scoops of vanilla ice cream in the bottom of four 8 ounce glasses.
• Fill each glass with cream soda.
• Drizzle 1 teaspoons of caramel topping over each float and serve. Enjoy!