Peach Float Recipes
BLUEBERRY PEACH FLOAT
Steps:
- In a saucepan, bring to a boil the sugar, water, and vanilla bean. Once it boils add the frozen peaches and lemon juice and let them sit in the hot syrup 5 minutes. Remove the vanilla bean and puree the liquid. Strain into a shallow pan and freeze overnight. Scrape the next day and store in a container in the freezer until ready to serve the floats.
- To serve the floats, place a spoonful of the scraped peach granita in a small juice glass. Top with 6 or so fresh blueberries. Pour tonic water over to cover and serve with a straw, cut the straw shorter, if needed, to fit the glass.
JUST PEACHY FLOATS
Steps:
- To a tall glass, add 1 scoop of vanilla ice cream. Pour the schnapps or syrup over the ice cream. Fill the glass the rest of the way with club soda. Serve with a straw and spoon.
GRANDMA'S FLOAT
This is a recipe my grandma used to make for us when we were younger every time we went to her house, and we loved it! It is easy to make, and you can play with the flavoring too! Strawberry and vanilla are my favorite, as well adding both flavors into one batch!! :) Hope you enjoy it as much as we have! :)
Provided by Kaydell33
Categories Desserts Custards and Pudding Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk the flour and 2 tablespoons of white sugar together in a small bowl until combined; set aside. Whisk together the egg yolks, milk, and 1 teaspoon vanilla extract in a small saucepan until smooth. Place the saucepan over medium-high heat, and stir constantly. Once the mixture is warm, whisk in the flour mixture, and continue cooking until the sauce has thickened, about 5 minutes. Whisk constantly as the sauce cooks to keep it from scorching. Once thick, keep warm over low heat.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the remaining 2 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Finally, beat in the remaining 1 teaspoon vanilla extract.
- Pour the hot sauce over the egg whites, and gently fold together using a rubber scraper until well incorporated. Do not mix vigorously, or the egg whites will deflate. Serve warm.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 44 g, Cholesterol 214.6 mg, Fat 7 g, Fiber 0.4 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 114.1 mg, Sugar 31.6 g
3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Ginger Peach Summer
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
- Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
- To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
- Do Ahead
- Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
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