peach-vanilla sparkling wine float

Posted by on Aug 15, 2013 in uncategorized | 4 comments

peach vanilla sparkling wine float

Last week I made peach vanilla ice cream. It was simple. It was tasty.

Well this week, I used that same ice cream and some of the leftover peaches to make something new: a peach vanilla sparkling wine float. It was a unique experience…sitting alone on my couch, sipping and taking small and gentle bites of this splendid dessert. I felt like taking a nap shortly afterwards due to the effects of the spritzy wine, but I played some music and danced around in my kitchen instead.

peach vanilla sparkling wine float

Did I just creep you out? Well I’m sorry, but that’s just what happens. I test desserts and then…I eat them, sometimes accompanied, but most of the time alone. If people are nearby I share them and I do try my best to give treats away to friends and family…even to strangers if the opportunity presents itself. Giving is caring, right?

But this dessert experience was different for me. It was special because it was my first ever ice cream float occurrence. Believe it or not, I have never had an ice cream float in my life. For one reason or another, the ice cream float and I have never crossed paths.

peach vanilla sparkling wine float

Trying to track down an explanation as to why, here is what I came up with: I grew up in southern Spain and have lived in that wonderful region for the majority of my life time. Spaniards don’t have ice cream floats. We just don’t, although due to globalization, I’m sure ice cream floats will pop up there soon enough if they haven’t done so already…just like McDonald’s has, just like brownie sundaes have, just shopping malls have. Even though I attended an American military school in Spain and am half American, I was probably too busy caring about gazpacho and my mom’s cooking to mind its existence.

Furthermore, when I moved to the states and ice cream floats became easily accessible, I was already aware of the poisonous ingredients that could be found in soda. I also learned that some ice cream, whipped cream, and syrup brands were filled with harmful and artificial ingredients (no, I did not make my own ice cream, syrups, or whipped cream back then. Back then, I probably didn’t even consider that making my own ice cream from scratch was even a possibility for me). So, I rejected all of the components of an ice cream float.

peach vanilla sparkling wine float

What a tragic story! A life without ice cream floats is a sad one indeed. But the story does have a happy ending…

I soon realized that I could make my own ice cream float that would match my dietary needs and standards. I would make my own ice cream, make my own whipped cream and caramelized fruit that would replace the artificially flavored and sweetened syrups. And instead of pouring a cascade of phosphoric acid and high fructose corn syrup over my ice cream, I would simply flood the whole thing in sparkling white wine…

I told you there was a happy ending.

(Note: This recipe is in weight ounces, NOT fluid ounces. A scale is needed for it).

Peach-Vanilla Sparkling Wine Float
Serves: 4
  • Peach Vanilla Ice Cream:
  • 8 oz milk
  • 8 oz cream
  • 1 vanilla bean, split down its length
  • 1 lb ripe peaches, washed, peeled, pitted, and chopped into thin slices
  • 6 oz sugar, separated into amounts of 2 oz and 4 oz
  • 2 oz water
  • 2 tsp freshly squeezed lemon juice
  • ¼ tsp salt
  • 6 yolks
  • Caramelized Peaches:
  • 1 lb peaches washed, peeled, pitted, and chopped into ¼” slices
  • 1 T light olive oil
  • 2 tsp freshly squeezed lemon juice
  • 2 oz turbinado sugar (about ⅓ C)
  • Whipped Cream:
  • 8 oz heavy cream (about 1 C)
  • 2 T honey
  • ½ tsp vanilla extract
  • Peach-Vanilla Sparkling Wine Float:
  • peach vanilla ice cream
  • caramelized peaches
  • 1 750 ml sweet or semi-sweet sparkling wine (such as Moscato d'Asti), chilled
  • whipped cream
  • a few thin slices of peach for garnish, optional
  1. Peach Vanilla Ice Cream:
  2. 1. Add milk, cream, and vanilla bean to a saucepan and bring to a gentle simmer. Turn off the heat and cover saucepan with a lid. Infuse vanilla in milk and cream for 30 minutes.
  3. 2. Meanwhile, combine peaches, 2 oz of sugar, water, freshly squeezed lemon juice, and salt in a large saucepan. Cook over low-medium heat for approximately 15-20 minutes, stirring occasionally until peaches soften all the way through and juices thicken into a light syrup. Remove from heat.
  4. 3. Purée cooked peaches along with their liquid in a blender until mixture is smooth. Set aside for later use.
  5. 4. After vanilla bean has infused for 30 minutes, bring milk and cream to a simmer once again. Meanwhile, whisk egg yolks and 4 oz of sugar in a large bowl. When milk and cream have come to a simmer, slowly temper egg yolks by pouring milk/cream mixture over egg yolks/sugar mixture while whisking simultaneously. Pour mixture back into saucepan and cook on a low and gentle heat so that eggs don’t become scrambled. Stir mixture in a figure 8 pattern with a wooden spoon so that all sides of the saucepan are touched as you cook it. Continue stirring until sauce naps the back of spoon. That occurs when the sauce is thick enough to leave a path on back of spoon when finger is drawn across. At this point you have made a sauce called crème anglaise.
  6. 5. Pass crème anglaise through a sieve and it into a large bowl. Add peach purée and to crème anglaise and stir to combine well. Refrigerate for about 2 hours, until sauce is cold all throughout.
  7. 6. Remove sauce from refrigerator and pour into ice cream machine bowl. Make ice cream according to the manufacturer’s instructions. Transfer ice cream to an airtight container. Cover and freeze for a minimum of 3-4 hours. Serve ice cream and garnish with a few thin slices of peach.
  8. Caramelized Peaches:
  9. 1. Heat light olive oil in a skillet over medium heat. Add peach slices and sauté until they sizzle and their juices begin to reduce and thicken, stirring only after they begin to develop a caramelized color on one side, after 3-5 minutes.
  10. 2. Increase heat to medium-high. Sprinkle turbinado sugar over peaches and sauté until their juices thicken even more and sugar caramelizes slightly, about 1-2 minutes. Stir occasionally at this point.
  11. 3. Add freshly squeezed lemon juice and continue to cook until juices are very thick and peaches are tender and have developed a caramelized color. Remove from heat and allow peaches to reach room temperature.
  12. Whipped Cream:
  13. 1. Combine heavy cream, honey, and vanilla extract in a bowl. Whip at medium speed until stiff peaks form. Refrigerate until further use.
  14. Peach-Vanilla Sparkling Wine Float:
  15. 1. Place about 2 tablespoons of caramelized peaches at the bottom of a chilled 14 oz. wine glass. Put one scoop of peach vanilla ice cream over caramelized peaches. Top ice cream scoop with more caramelized peaches. Repeat with another layer of ice cream and caramelized peaches. Pour about ½ cup–¾ cup of sparkling wine into wine glass. Pipe or dollop whipped cream on top. Place a thin slice of peach on the rim of wine glass and serve immediately with straws and spoons. (Note: For even better results, allow ice cream float to sit for about 3-4 minutes and gently stir it so that all the flavors blend together).
This recipe uses a homemade peach vanilla ice cream. However, you may substitute it for vanilla or peach ice cream.

It’s important that wine glasses and wine are chilled before assembling ice cream float.

For even better results, allow ice cream float to sit for about 3-4 minutes and gently stir it so that all the flavors blend together.

peach vanilla sparklin wine float

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  1. What a fascinating life you’ve led, Vane! I can’t wait to hear all about it directly from you at IFBC. Congrats on having your first ever ice cream float! This kicks the ass of every ice cream float I’ve ever had, seriously. I especially love that you used sparkling wine. I’m drooling over here looking at these gorgeous photos!

  2. Thanks Nancy! I CANNOT wait to meet you in person and hang out with you at IFBC! It’s going to be pretty great.

  3. Your first ice cream float? Hooray! And this sparkling wine float is just to die for. I need it, especially since it’s Friday! TGIF!

    • Thank you so much! It was my first ice cream float and it was completely worth the wait!! And you’re completely right. It’s the perfect way to celebrate the weekend!


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