Ice-Cream Cocktails

Peach Shake with Brandy and Nutmeg

Contributed by Adam Ried
INGREDIENTS:

• 2 oz Whole or low-fat milk, cold
• 2.5 oz Cognac or brandy
• 1.5 tbsp Peach jam or preserves
• .5 tsp Pure vanilla extract
• .5 tsp Grated nutmeg
• 4 medium scoops Peach ice cream (about 1 pint), softened until just melty at the edges
• 4 medium scoops Peach sorbet (about 1 pint), softened until just melty at the edges
• Garnish: Grated nutmeg
• Glass: Soda fountain

PREPARATION:
Add all the ingredients except the ice cream and sorbet to a blender and blend thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping and mashing until the mixture is well blended, thick and flows easily in the blender jar, roughly 30 to 90 seconds. Pour into chilled soda fountain glasses and serve at once. (This recipe makes about 3.5 cups.)
(Recipe adapted from Thoroughly Modern Milkshakes by Adam Ried. Published by Norton, 2012.)


 

Mexican Coke Float

Contributed by Giovanni Martinez
INGREDIENTS:

• 2 scoops Fernet & Chip Ice Cream*
• 1 (12-oz) bottle Mexican Coca-Cola
• Glass: Soda fountain

PREPARATION:
Add the ice cream to a soda fountain glass and pour the Coca-Cola over it.

Fernet & Chip Ice Cream
INGREDIENTS:

• 20 to 30 Chocolate mint leaves, bruised
• 12 oz Whole milk
• 500 mL (about 17 oz) Fernet-Branca
• 1.25 cups Sugar
• 24 oz Heavy cream
• .5 to 1 cup Dark chocolate chips

PREPARATION:
Combine the mint leaves and milk, and infuse overnight in the refrigerator. Strain, discarding the mint. Add the Fernet-Branca to a saucepan and cook over medium heat until reduced by half. In a large bowl, whisk together the reserved milk, reduced Fernet-Branca, sugar and cream. Freeze as directed in an ice cream maker, adding the chocolate chips once the mixture begins to solidify.

(Photo courtesy André Baranowski, from Thoroughly Modern Milkshakes by Adam Ried)

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