Raspberry Aperol Ice Cream Float Food

RASPBERRY APEROL ICE CREAM FLOAT

Steps:

• Add the chopped mint leaves, sugar, and water to a small saucepan, and bring to the boil. Stir occasionally, until the sugar has dissolved. Let simmer for 3 minutes, and then remove from the heat. Pour the syrup through a sieve to remove the mint leaves, pressing on the leaves as you do so, and let cool in a bowl or measuring cup.
• Once cool, add the raspberries and Aperol to the mint simple syrup, and muddle together. Divide the mixture between 4 tall glasses. Add 2 scoops of vanilla ice cream to each glass, and then top off with seltzer.

RASPBERRY RIPPLE ICE CREAM

Steps:

• Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
• Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
• In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
• Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

APEROL FLOATS

Steps:

• Scoop ice cream into 2 glasses.
• Pour 1 oz of Aperol into each glass over ice cream.
• Finish by pouring 6 oz of soda into each glass until foam reaches the top.