BOSTON COOLER
Despite the name, the Boston Cooler is a Detroit original. To be properly enjoyed, you must use Vernor's as your ginger ale. However, as it's not readily available in all markets, substitute other brands if you must.
Provided by Seattle Dad
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Combine the ginger ale and ice cream in a blender; blend until smooth.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 22.5 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.1 g, Sodium 46.4 mg, Sugar 21.7 g
GINGER AND VANILLA BEAN CRèME BRûLéE
Categories Dairy Egg Ginger Dessert Bake Kid-Friendly Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make custard:
- Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
- Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
- Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
- Make Crème Brûlée:
- Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
- Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
- *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
- **Available at some cookware stores.
GINGER VANILLA FLOAT
This is based on a recipe from Farallon restaurant, which I believe is in San Francisco - the recipe was in the newspaper, and is a great adult version of the classic ice-cream float.
Provided by ChrisMc
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Scoop ice cream into chilled 16 ounce glass.
- Add the lime juice.
- Fill with ginger ale or ginger beer (ginger beer has a much sharper, more spicy flavor, if you're unfamiliar with it).
- Top with whipped cream and coconut and garnish with a lime wedge, if desired.
- Serve immediately.
- To toast coconut, spread flaked coconut on a baking sheet and bake at 350 degrees, stirring frequently, for 8-10 minutes or until lightly browned.
- Remove from oven and store in an airtight container or bag until needed.
Nutrition Facts : Calories 202.2, Fat 13.3, SaturatedFat 9.7, Cholesterol 31.7, Sodium 60.9, Carbohydrate 19.8, Fiber 1.9, Sugar 16.1, Protein 3.1
3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Ginger Peach Summer
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
- Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
- To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
- Do Ahead
- Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
GINGER ALE ICE CREAM FLOATS
From the Reed's Ginger Brew Company. A delicious take on traditional root beer floats. Tillamook ice cream would make a great pairing with the ginger brew.
Provided by COOKGIRl
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- NOTE: original recipe specified Reed's Apple ginger brew.
- Scoop 1 cup ice cream into individual sundae glasses.
- Pour enough ginger brew to the top without spilling over.
- Enjoy immediately. Diet later.
CARAMEL APPLE FLOAT
Who doesn't love the flavors of caramel, apples, and vanilla ice cream together? If I'm feeling fancy, I drizzle caramel syrup around the inside of my glass before adding the apple cider and ginger ale. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Divide cider and ginger ale between 2 glasses. Top each with ice cream; drizzle with caramel syrup. Add chopped apples if desired.
Nutrition Facts : Calories 220 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 0 fiber), Protein 2g protein.
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