a food journal
Are you into award season? As in, Hollywood awards?
I totally and shamelessly am. In fact, I absolutely adore them, with the Oscars being my absolute fave. I look forward to “award season” all year. I love it for the mindless entertainment it gives me, the gorgeous people I get to look at, and for the distraction it provides from the dreadfulness of January and February. This time of year is so tough for me. I get in a funk that’s hard to shake, for sure….
Hosting Christmas dinner tomorrow night? Not sure what to serve for dessert? I’m here to rescue you, all you last-minute holiday procrastinators!
This dessert cocktail is the perfect ending to a holiday feast, and it’s easy to put together. Who doesn’t love a good ol’ ice cream float? I know I do. This one just has the volume turned up and highlights one of my favorite flavors in the world.
During the past couple years, I have become quite obsessed with anything elderflower. St. Germaine is one of my most used liqueurs. It adds the perfect sweet floral note to tons of cocktails. It wasn’t until recently that I discovered elderflower cordial. It’s very popular in Europe, simply mixed with sparkling water, for a unique sweet treat. Here in the States, however, it isn’t easy to find. Once I found out this magical elixir existed, I searched high and low for it at my local stores without avail. I finally was able to find it on Amazon
As soon as I ordered my bottle of elderflower cordial, the wheels in my head were already turning. How could I use this awesome stuff? And then it dawned on me. ICE CREAM. Elderflower ice cream! I think I actually squealed with excitement when the light bulb went off. I decided to pair the delicate floral flavor with vanilla bean. In my head, it seemed like a match made in heaven. Vanilla bean is one of my favorite ice cream flavors. It’s just so creamy and delicious and clean. It’s like a blank canvas for whatever you want to add.
This vanilla bean ice cream just might be my favorite version yet. The elderflower is just SO awesome in it. It starts out tasting like typical vanilla ice cream: creamy, sweet, vanilla-y…and then it totally finishes with the delicate floral notes of elderflower. So, so, so good!
Once I had the ice cream made and taste tested (like 10 times at least…my spoon couldn’t get enough!), I thought it would be fun to make a grown up ice cream float using the stuff. To make myself feel fancy and festive, I chose champagne for the bubbly part and sweetened the whole thing up just a tad with a splash of ginger ale and St. Germain. I can’t get enough elderflower, after all. The resulting dessert cocktail was absolutely amazing. I made, sampled, and photographed these in the middle of the day…and had to give my baby a bottle of pumped milk for his next feed. Bad mom moment. My “sampling” involved taking an entire one down by myself. Not ideal for a nursing mother…especially on a Tuesday at 11 am. Hah. That’s how good these things are. I could not resist.
They are pretty, fun, and unique! Perfect for impressing your holiday dinner guests. Make the ice cream today and throw it in some champagne tomorrow night after dinner. I mean, it really doesn’t get better than that! I don’t know anyone who would turn their nose up at a grown up ice cream float, do you?
Cheers to you all! Happy Holidays!
1 vanilla bean (or 2 teaspoons vanilla bean paste)
3 cups heavy cream
1½ cups whole milk
1 cup granulated sugar
Pinch of fine salt
6 egg yolks
2 tablespoons elderflower liqueur (such as St. Germain)
3 tablespoons elderflower syrup/cordial (I bought mine on Amazon)
Elderflower liqueur
Ginger ale, chilled
Champagne, prosecco, or sparkling wine, chilled
Halve the vanilla bean lengthwise and scrape the seeds into a saucepot. Add the cream, milk, sugar, and salt and whisk to combine. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar. Remove from heat.
Beat the egg yolks in a large mixing bowl. Slowly stream in the hot cream mixture, whisking constantly. Return the mixture to the pot and place over low heat.
Cook the custard, stirring constantly, until thickened (it should coat the back of a spoon).
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Whisk in the liqueur and syrup and cover the mixture with plastic wrap. Chill for a couple hours in the fridge and then process according to your ice cream maker’s instructions. Freeze in an airtight container until firm. Soften for a few minutes before scooping.
Put a few scoops of the ice cream into chilled glasses and pour a couple tablespoons of the elderflower liqueur over top, followed by ¼ cup of ginger ale per glass. Top it off with the champagne and serve!
I hope everyone is enjoying their holidays!
We had a busy yet perfect Christmas this year. We divided our time between all the families, jet setting to North Carolina for a long weekend, and also making stops at all the local gatherings. It was a whirlwind. A wonderful whirlwind. Spending uninterrupted time with family is the best gift I could receive.
Isn’t it funny how we spend so much time gearing up for ONE DAY each year, and then it’s over in a blink of an eye?! Crazy. Don’t get me wrong: I love every second of it and would keep our live tree up through February if it was socially acceptable (and not a fire hazard), but sometimes, I have to laugh at what a spectacle Christmas has turned into. It involves so much anticipation and effort, and then it’s just OVER before you know it!
Now, like everyone else, I’m looking toward the new year. I always find myself a bit depressed during the month of January. Not only because the fun and spirit of the holidays have passed, but also because a WHOLE ‘NOTHER YEAR has ended. They go by faster and faster as I get older. January is a dull, gray month around here, and most people seem slightly miffed that they are back to the daily grind. Myself included.
This year, I’m trying to face the new year with some positive thoughts. I’m trying to focus on all the wonderful things ahead. This cocktail, for one, makes me instantly happy! And that’s not the booze talkin’. It’s just so pretty and festive and…DELICIOUS!
It’s perfect for ringing in the new year. It’s bubbly and sweet and…pretty. Wait, I already said that. But it is, right!? So fun.
Drink one (or two) of these and you’ll be happy to see that clock striking midnight on the 31st. And while I can’t guarantee a perfect year ahead, I can say that this drink will make your heart a little lighter and your mouth a little happier. Even if it is only temporary!
Cheers!
Pomegranate & Clementine Champagne Cocktails (makes 2 drinks)
¼ cup pomegranate arils
1 clementine, peeled and segmented
2 tablespoons St. Germaine liqueur
2 tablespoons pomegranate juice
Champagne or sparkling wine, chilled
Divide the pomegranate arils and clementine segments between two champagne flutes. Add a tablespoon each of St. Germaine and pomegranate juice to each glass (you can certainly add more to taste).
Top off each glass with champagne/sparkling wine. Say “cheers!” and sip away!
