Best 5 Smoky Creamsicle Float Recipes

GUINNESS FLOAT

Steps:

• Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer's directions.
• For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness. If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.

SMOKY ROASTED MUSHROOMS

Steps:

• Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

MINI CREAMSICLE BAKED ALASKAS

Steps:

• Make the orange syrup: Combine the orange juice, sugar and water in a small skillet over medium heat. Bring to a simmer and cook until syrupy and reduced by half, 3 to 5 minutes. Let cool.
• Meanwhile, make the ice cream cakes: Coat four 6-ounce freezer-proof bowls or ramekins with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sherbet among the ramekins; use a piece of plastic wrap to press the sherbet into the center and up the sides to create a cup shape. Fill the centers with small scoops of vanilla ice cream and spread evenly. Arrange the ladyfingers on top in a single layer, breaking to fit, then drizzle with the orange syrup. Cover with the overhanging plastic wrap and freeze until very firm, at least 4 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, 4 to 5 minutes. Add the vanilla and beat until combined. Transfer to a large piping bag fitted with a 3/8-inch round tip.
• Uncover the ice cream cakes and invert onto a foil-lined baking sheet. Let stand until the ice cream cakes slip out of the bowls easily, then remove the plastic wrap. Pipe the meringue around each ice cream cake in a spiral. Freeze until firm, at least 3 hours or up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use a spatula to transfer the baked Alaskas to a platter or plates.

CREAMSICLE FLOAT

Steps:

• In a tall float glass, place as much ice-cream as you want.
• Pour a can of orange soda over. Tilt glass & can to reduce the foam & bubbles.
• Enjoy!

CREAMSICLE FLOAT

Steps:

• Place two scoops of ice cream in each of four frosty pint glasses. Divide the orange concentrate between the glasses, and top each with 1/2 cup cream soda, stirring to combine. Finish the floats with a nice dollop of whipped cream and a sprinkling of orange zest.