By early February everyone’s talking about the winter blues, but I’ve never heard anyone mention the summer blues. Why does summer get to have all the fun? Is it because summer is the time for sand between your toes, bonfires, and driving with the windows down? Maybe it’s because summer is the time for one of my favorite desserts: root beer floats.
So let’s take advantage of some of the delicious citrus currently in season and enjoy a soda float in the winter! And while we’re at it, let’s add some booze to really help us beat the winter blues.
Boozy Blood Orange Ice Cream Float
for the ice cream (makes 1 quart):
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 tsp vanilla extract
for the float (makes 2):
1 12 oz. can San Pellegrino Aranciata Rossa (blood orange)
2 shots gin
2 sprigs fresh rosemary
Note: You will need an ice cream maker for this recipe. I used (and highly recommend!) this Donvier ice cream maker
Freeze the canister of your ice cream maker overnight.
In a large bowl, whisk the eggs for about 2 minutes until light and fluffy. Whisk in the sugar a little bit at a time, then whisk for 1 minute once all the sugar is added. Add the cream, milk, and vanilla, and whisk until combined.
Assemble your ice cream maker with the pre-chilled canister. Add the ice cream mixture to the canister of the ice cream maker and churn according to your ice cream maker’s directions. Transfer ice cream to a loaf pan, cover with foil, and freeze for two hours so the ice cream will hold a firm shape when scooped into the float.
Split a can of blood orange soda into two glasses and add a shot of gin to each. Stir gently to combine. Add a generous scoop of ice cream to each glass. Garnish with a sprig of rosemary and enjoy!
Ice cream recipe from Ben & Jerry’s Homemade Ice Cream & Dessert Book