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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: ***Excerpt from "Square Meals": "Traditionally, an ice cream soda is
flavoring, charged water, ice cream, and possibly a nice dab of whipped
cream. The technique is 1-2-3: put 2T of syrup or flavoring in the bottom
of the largest glass you have. Add seltzer water, stirring as you pour, to
within 2" of the lip of the glass. Add one large scoop of very firm ice
cream, trying to get it to straddle the rim of the glass, yet still
submerge in the seltzer enough to begin reacting with the bubbles to create
a foamy head. If the ice cream is too deep in the flavored seltzer, the
soda will overflow. If it doesn't touch the seltzer at all, you don't have
a soda. With a little practice, you will reach a perfect balance. Top the
soda with a hefty squirt of whipped cream. Black-and-White: Chocolate
syrup, seltzer, vanilla ice cream. Bodacious Black-and-White: Chocolate
syrup, seltzer, French vanilla ice cream. Canary Island Special: Vanilla
syrup, seltzer, chocolate ice cream. Black Cow: Root beer afloat with
vanilla ice cream, hold the whipped cream. Brown Cow: Coca Cola, 1T
chocolate syrup, and vanilla ice cream. Strawberry Soda (In the Hay): 1/4c
strawberry syrup, a splash of milk, seltzer, and vanilla or strawberry ice
cream. Hoboken: 1/2c pineapple syrup, a splash of milk, seltzer, and
chocolate ice cream. Boston Cooler: For the sophisticate. Dry ginger ale
with a scoop of vanilla; no whipped cream. Catawba Flip: An antique-tasting
soda that dates back to the 1860's, made without whipped cream. The
traditional flavoring is grape syrup, but Welch's Concentrate Grape Juice
will do it. 1 scoop vanilla ice cream, 2oz grape juice, 1 egg, shaved ice,
seltzer. Blend all but seltzer. Strain into tall glass then fill with
seltzer. "Square Meals" by Jane and Michael Stern.
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