Strawberry Cream Floats Food

STRAWBERRY CREAM FLOATS

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate until serving. , Place strawberries, sugar and lime juice in a blender; cover and process until pureed. Press through a fine-mesh strainer into a pitcher; discard seeds. Stir in carbonated water., Divide ice cream among eight glasses. Pour strawberry soda over ice cream. Top with whipped cream and, if desired, fresh strawberries; serve immediately.

VERY BERRY ICE CREAM FLOATS

Steps:

• 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.
• 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.

STRAWBERRY FIELDS ICE CREAM FLOAT

Steps:

• In each glass, pour 1 tablespoon of strawberry syrup. Pour in 2 tablespoons gin and stir. Add 2 scoops ice cream and top with soda. Garnish with a strawberry.
• In a small saucepan, combine all ingredients and bring to a boil over high heat, then reduce to a simmer over medium heat until strawberries breakdown and syrup thickens, about 20 minutes. Strain mixture, return to the saucepan, and reduce for 10 more minutes over medium heat, until syrup is thick enough to coat the back of a spoon. Chill until ready to serve.

STRAWBERRY RUM FLOAT

Steps:

• In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth. Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible. Discard seeds. Add simple syrup to taste. Divide strawberry syrup among 4 tall glasses. Pour 4 ounces club soda into each glass and stir gently to combine. Divide strawberry wedges among glasses and top with ice cream. Serve immediately with long straws and spoons.

STRAWBERRY RUM FLOAT

Steps:

• In a blender, puree hulled strawberries, simple syrup, lemon juice and rum until smooth.
• Strain through a fine-mesh sieve, pressing seeds to extract as much liquid as possible.
• Discard seeds.
• Add simple syrup to taste. (optional and this is in addition to the simple syrup you pureed).
• Divide strawberry syrup among 4 tall glasses.
• Pour 4 oz club soda into each glass and stir gently to combine.
• Divide strawberry wedges among glassed and top with a small scoop of ice cream each.
• Serve immediately with long straws and spoons.

STRAWBERRY PATCH FROST

Steps:

• In a tall glass, combine strawberry jam and water. Add ice cream, strawberries and cream. Top with sparkling water. Garnish with whipped cream and sprinkles. Serve immediately.