Iced Espresso Floats With White Chocolate Ice Cream Recipes

SPARKLING ICED ESPRESSO

Steps:

• Put the espresso in a tall glass and stir in simple syrup to taste. Add ice cubes and the lemon twist. Fill to the top with sparkling water. Serve immediately.

ICED ESPRESSO FLOATS WITH WHITE CHOCOLATE ICE CREAM

Steps:

• TO MAKE THE GELATO:
• In a bowl, whisk together the egg yolks
• 1/4 cup of the sugar and the salt.
• Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
• stirring occasionally, until almost simmering.
• Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
• Strain the custard into a clean bowl and cool over an ice bath until room temperature.
• Refrigerate the custard for at least 4 hours or up to overnight.
• Churn in an ice cream machine according to the manufacturer's instructions.
• Freeze until scoopable, about 4 hours, depending on your freezer.
• TO SERVE:
• Mix together the espresso and superfine sugar in a large pitcher.
• Fill 6 tall glasses two-thirds full of cold espresso.
• Place a big scoop of white chocolate ice cream in each glass.
• Serve immediately, with a long spoon and a straw.
• IN ADVANCE:.
• The espresso should be made the same day the float is served and chilled.

CHOCOLATE ICE CREAM FLOAT

Steps:

• Blend milk, melted chocolate and 2 cups ice cream in blender on high speed until smooth.
• Spoon into 6 tall serving glasses; top each with 1/4 cup ice cream.
• Sprinkle with shaved chocolate.