What falls out of fashion gets back in fashion at some point as this Black Cow Float aka Root Beer Float 1947 style from Ample Hills Creamery, Secrets & Stories from Brooklyn’s Favorite Ice Cream Shop (Stewart Tabori & Chang, April 2014) by Brian Smith, Jackie Cuscuna and Lauren Kaelin of Ample Hills Creamery proves.
Black Cow Float
For the Root Beer Ice Cream:
1 recipe Walt’s Dream (available on request, please email us)
1 tablespoon root beer extract
1 teaspoon vanilla extract
For the Milk Chocolate Swirl:
6 ounces milk chocolate, chopped
½ cup heavy cream
1. Make the root beer ice cream: Prepare Walt’s Dream according to the recipe directions. After cooling the base in the ice bath, add the extracts and stir to combine.
2. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s
instructions.
3. While the ice cream is churning, make the milk chocolate swirl: Place the chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over medium heat until it starts to bubble up. Pour the hot cream over the chocolate and stir gently until the chocolate is completely melted and the mixture is smooth.
4. Transfer the base to a storage container, gently folding in heaping spoonfuls of the milk chocolate swirl as you do, softly lifting and spinning it throughout the ice cream. Be careful not to overmix. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
Make a Root Beer Float:
Add a scoop or two of this ice cream to a glass of root beer with tons of chocolate swirled around
inside the glass!
(Recipe reproduced with permission from Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop, by Brian Smith, Jackie Cuscuna and Lauren Kaelin, published by Stewart Tabori & Chang © 2014, photos: © Lucy Schaeffer)