Ginger Vanilla Float Food

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.

GUINNESS FLOAT

Steps:

• Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer's directions.
• For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness. If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.

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!

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.

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS

Steps:

• Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
• Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
• To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
• Do Ahead
• Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.

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!