Lemon-Cynar Ice Cream, Float-Style

Try Cynar in this bouncier take on an ice cream float.

Ice cream is a perfect summer project – dare I say hobby? – because the sky’s the limit when it comes to experimentation. Remember: Alcohol doesn’t freeze, which means even the small amount of Cynar in this recipe will cause the lemon-Cynar ice cream to be slightly softer than standard ice cream. That’s not a problem, but don’t be tempted to add more than a few tablespoons.

Lemon-Cynar Ice Cream, Float-Style

Serves | 8 |

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1¼ cups granulated sugar, divided
  • 2 medium lemons, scrubbed and peeled into large strips with vegetable peeler
  • ¼ cup Cynar
  • 5 large egg yolks
  • 1 pinch kosher salt
  • 48 oz (4 standard cans) lemon-flavored sparkling water, chilled (The brands San Pellegrino and Spindrift work well here)

| Preparation | Add cream, milk and ¾ cup sugar to a large saucepan and set over medium heat; whisk until sugar has dissolved. Add lemon peel and Cynar; stir frequently until milk is steaming. While milk is heating, add egg yolks, remaining sugar and salt to a medium mixing bowl; whisk to blend.

Remove cream mixture from heat and extract lemon peel. Slowly stream ½ cup cream mixture into egg mixture, whisking constantly to temper the eggs. Repeat with another ½ cup cream mixture, whisking constantly until smooth. Slowly pour egg mixture into remaining cream mixture, whisking until combined. Set over medium heat and continue to whisk constantly until mixture thickens and coats the back of a spoon; remove from heat.

Fill a large mixing bowl with ice and water to create an ice bath. Pour hot cream into a smaller heatproof bowl and set inside ice bath to chill on countertop, 30 minutes. Remove bowl from ice bath, cover and refrigerate, at least 6 hours or overnight. After allotted time, remove cream from refrigerator and spin in an ice cream maker according to the manufacturer’s instructions, 25 to 30 minutes. Transfer to freezer-safe storage container and freeze until set, at least 6 hours or overnight.

| To Serve | Scoop lemon-Cynar ice cream into tumblers and top with sparkling water. Serve immediately.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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