I usually consider myself a fairly organized person. I have phone and iPad calendar and to-do list apps that keep me in line, and my years in publishing have taught me the value of the editorial calendar (which helps me plan posts for this blog and other content for my writing gigs).
But every once in a while, something slips through the cracks. Like this recipe.
Early summer always finds me craving ginger ale floats, and last year, I found a recipe to DIY my own ginger ale. Addictive. Positively addictive. I couldn’t wait to use it for floats this year.
So how I let this recipe sit unpublished since May, I’ll never know. But better late than never, especially since it’s still ice cream weather (yay!).
These floats are a ginger lover’s dream — homemade gingered gelato receives a citrusy kick with a twist of lime, and finds a sudsy home in fresh, fizzy ginger ale (DIY’d, of course).
If there is an advantage to forgetting something, it’s that the remembering of it is so, so sweet.
Ginger Lime Gelato Floats
ginger ale syrup adapted from Food52
For the Ginger Lime Gelato:
2 cups whole milk
1 cup heavy cream
scant 1 cup granulated sugar, divided usage
2/3 cup fresh ginger, peeled and sliced into 1/4″ rounds
2 three-inch strips of lime zest (each about 1/2″ wide)
1 three-inch strip of orange zest (about 1/2″ wide)
4 egg yolks
For the Ginger Ale Syrup:
1/2 cup fresh ginger, peeled and thinly sliced
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 cups water
1/4 teaspoon vanilla extract
1 tablespoon freshly squeezed lime juice
For the Floats:
1 cup ginger ale syrup
6 cups cold seltzer water
8 scoops ginger lime gelato
For the Ginger Lime Gelato
1. Combine the milk, cream, 1/2 cup of sugar and ginger in a small saucepan. Heat over medium, stirring occasionally, until it begins to bubble lightly. Remove from the heat and add the orange and lime zests. Allow the zests to infuse the ginger-milk mixture for 15 minutes. Return the pan to the heat and stir until the mixture reaches a gentle simmer.
2. Whisk the egg yolks with the remaining sugar in a medium bowl. Pour a small amount of the hot milk into the egg yolk mixture and whisk thoroughly. Then pour the egg yolk mixture into the hot milk, whisking constantly to prevent the eggs from cooking. Simmer, whisking all the while, until the custard reaches 160 degrees F.
3. Strain the custard through a sieve into another bowl set over ice water and allow to cool (or refrigerate overnight).
4. Process in an ice cream maker according to the manufacturer’s directions – the gelato should reach soft-serve consistency. Store the gelato in the freezer for several hours to firm up.
For the Ginger Ale Syrup:
5. Combine the ginger, sugars and water in a small saucepan. Bring to a low boil and then lower the heat and simmer for about 15 minutes until reduced to one cup of liquid.
6. Remove from the heat, stir in the vanilla and lime and set aside to cool. Strain before using. (Can be made ahead and stored in the refrigerator.)
Assemble the Floats:
7. Combine the ginger ale syrup and seltzer water in a large container. Place 4 scoops of ginger lime gelato in each of 2 tall float or malt glasses. Pour half of the ginger ale over the gelato in each glass. Serve with tall straws and long spoons.