Peachy Floats Recipes

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BLUEBERRY PEACH FLOAT



Blueberry Peach Float image

Provided by Food Network

Categories     dessert

Time 32m

Yield 8 servings

Number Of Ingredients 7

1 cup sugar
2 cups water
1 vanilla bean, split
2 cups frozen peaches
1 tablespoon fresh lemon juice
1 pint blueberries
16 ounces tonic water

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.

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS



3-Ingredient Ginger-Peach Ice Cream Floats image

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

4 small peaches (about 1 pound)
4 cans ginger beer (6 cups), divided
1 pint vanilla ice cream

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.

PEACHY FLOATS



Peachy Floats image

Make and share this Peachy Floats recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

15 ounces sliced peaches in juice
5 ounces peach schnapps (4 shots)
1 pint peaches and cream ice cream
Sprite

Steps:

  • Place 3 peach slices into large glass. Add 1 shot peach schnapps. Top with 2 scoops ice cream. Slowly fill glass with Sprite. Serve with a straw.

Nutrition Facts : Calories 47.1, Sodium 4.3, Carbohydrate 12.4, Fiber 1.4, Sugar 11, Protein 0.7

GRANDMA'S FLOAT



Grandma's Float image

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

¼ cup all-purpose flour
2 tablespoons white sugar
2 egg yolks
1 cup milk
1 teaspoon vanilla extract
2 egg whites
2 tablespoons white sugar
1 teaspoon vanilla extract

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

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