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.
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.
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.
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.
[easyrecipe id=”3110″ n=”0″]