Ginger Beer Float

How to make Ginger Beer Float Recipe - Making floats (and ice cream sodas) is something of a lost art. All too often, we find these soda fountain treats sloppily presented with the ice cream carelessly plopped into the beverage. Sure, that’s where it eventually ends up, but the purists among us believe there is a process that should be observed, and it starts with the placement of the ice cream—resting on the side of the glass, rather than floating in the drink. In this twist on a soda fountain classic, the kick of the spicy ginger beer is a perfect foil to the silky, sweet coconut ice cream.

Ingredients:
1 quart (1 L) ginger beer (your favorite brand)
4 generous scoops Coconut Ice Cream (recipe follows)

Method:
Make it Wicked: Turn your float into a Dark and Stormy float by stirring 2 ounces (60 ml) of rum into each glass of ginger beer before adding the ice cream.
Pour the ginger beer into 4 tall glasses, leaving room at the top (the ginger beer will fizz after you add the ice cream). Place a scoop of ice cream on the rim of each glass, partially immersed in the ginger beer. Serve with straws and long-handled spoons. YIELD: 4 floats

COCONUT ICE CREAM

Ingredients:
1 1/2 cups (355 ml) whole milk
1 1/2 cups (355 ml) heavy cream, divided
1 cup (85 g) dried, shredded, unsweetened coconut
Pinch of sea salt
5 egg yolks
3/4 cup (150 g) sugar

SPECIAL EQUIPMENT:
Candy thermometer, ice cream maker

Method:
In a heavy bottomed saucepan over medium heat, combine the milk, 1 cup (235 ml) of the cream, coconut, and salt. Cook until you see small bubbles form around the edges of the pan. Remove from the heat, cover, and let steep for 1/2 hour. Strain through a fine-mesh strainer into a metal bowl and then return to pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium speed until they are light, about 2 to 3 minutes. Stir in the remaining 1/2 cup (120 ml) cream.

Reheat the coconut mixture for 2 minutes. Gradually beat 1/2 cup (60 ml) of warm coconut mixture into the egg mixture until smooth. Pour the egg mixture into the coconut mixture remaining in the saucepan and cook, stirring constantly, over medium heat, until the mixture thickens enough to coat the back of a spoon and registers just barely 180°F (82°C). Scrape the bottom of the pan as you stir. Do not let the mixture boil or go over 180°F (82°C) or it will curdle.

Remove the pan from the heat. Pour the custard into a bowl and cool to room temperature. Cover and refrigerate for 3 to 24 hours. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. YIELD: 1 quart (1 L)