Ingredients
Scale
For the Ice Cream:
- 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)
For the Floats:
- Elderflower liqueur
- Ginger ale, chilled
- Champagne, prosecco, or sparkling wine, chilled
Instructions
For the Ice Cream:
- 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.
For the Floats:
- 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!