Rhubarb Vanilla Floats with Lemon Ricotta Ice Cream
These Rhubarb Vanilla Floats feature scoops of lemon ricotta ice cream drowned in Rhubarb Vanilla Soda topped with cherries, mint, and lemon.
Equipment
- Ice Cream Maker
- Large skillet
- Food Processor
- small saucepan
- Loaf pan
Ingredients
Rhubarb Vanilla Syrup
- 1 cup water
- 1 cup sugar
- 1 (1-inch) knob ginger cut into medallions
- 1 vanilla bean splite lengthwise, caviar removed
- 454g (1lb) fresh rhubarb cut into evenly sized batons
- 1 tsp orange blossom water
Lemon Scented Ricotta Ice Cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ tsp salt
- ½ lemon zested
- 5 large egg yolk lightly beaten
- 475g (16oz) full-fat ricotta
- ¼ cup honey
To Assemble
- 4 cups Sparkling water
- 1 cup Vanilla Rhubarb Syrup
- 1 batch Lemon-Scented Ricotta Ice Cream
- 4 sprigs fresh mint
- 12 bourbon-soaked cherries**
- 4 lemonn slices
Instructions
For the Syrup
- Pour the water and sugar into a large skillet. Add the ginger and vanilla bean caviar and pod and bring it to a gentle simmer. Add the rhubarb and disperse it in an even layer across the surface of the water. Bring the mixture to a boil, then reduce to a simmer. Simmer 7-10 minutes, flipping the rhubarb every so often.
- Once the rhubarb is soft enough to be easily pierced with a knife, strain the mixture through a fine mesh strainer into a bowl. Add a teaspoon of orange blossom syrup and let cool on the counter before transferring to the fridge to chill completely. As far as the leftover rhubarb goes, you can save it from pies, tarts or muffins. Whatever you choose, be sure to remove and reserve the vanilla bean pod.
For the Ice Cream
- Pour the milk into a small saucepan. Add the sugar, salt, and lemon zest. Remember that vanilla pod we rescued? We’re going to add it to saucepan as well. Gently heat the mixture over medium-low heat until the sugar dissolves and steam begins to gather on the surface of the milk. Reduce the heat to low and ladle some of the milk mixture into the egg yolks while whisking constantly to temper the eggs
- Once the eggs are tempered, pour the yolk mixture into the saucepan and continue to cook gently until the mixture is thick enough to coat the back of a spoon. Pour the custard through a fine mesh strainer and let cool on the counter before transferring to the fridge. Let chill for at least 1 hour.
- While the custard is chilling, place the ricotta in a large food processor. Add a 1/4 cup of honey and blitz until smooth. Transfer to a bowl, cover, and chill until ready to use.
- Once the custard has chilled, place the ricotta mixture into a large container with a spout. Add the custard and stir to combine. Pour the mixture into an ice cream maker and churn for 15 minutes or until the ice cream resembles soft serve. Transfer the ice cream to a chilled loaf pan and cover and freezer for at least 6 hours or overnight.
To Asseble
- When you’re ready to make the float, load a pitcher up with ice and add the Rhubarb Vanilla Syrup and the chilled sparkling water and stir to combine
- Place three scoops of the ricotta ice cream in 4 Collins glassed and top with the Rhubarb Vanilla Soda. Garnish with a lemon slice, fresh mint, and a skewer of bourbon soaked cherries. Serve immediately.
Notes
** you can substitute the bourbon-soaked cherries for Maraschino or Luxardo cherries.