Ice Cream Float-Purple Cow

By stancec44

Like a seven-layer dip after five minutes with a chip-wielding mob, the ice cream float is at its best when it looks a mess.

Grape and vanilla makes a refreshing flavor combination. Fresh Concord grapes are only around in early fall, so we took the time to boil down grape juice to make the syrup needed here.

Ingredients

• It’s best to chill your glass, preferably 16-ounce, in the freezer for about 15 minutes before serving.
• For the syrup
• 2 quarts 100-percent pure Concord grape juice
• 2 teaspoons fresh lime juice
• For the float
• 11/4 cups (10 ounces) chilled plain seltzer, or as needed
• One 4-ounce scoop good-quality vanilla ice cream (may substitute peanut butter ice cream)

Details

Servings 1
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

Steps For the syrup

Combine the Concord grape and lime juices in a sauté pan. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 45 minutes, or until the liquid has reduced to a syrupy consistency, and the surface is covered in bubbles. The yield is about 1 cup; you’ll need 1/4 cup for this recipe. Store the rest in an airtight container in the refrigerator (for up to 1 week) or freezer (for up to 3 months).

For the float

Pour the syrup into a mixing glass. Add about half the seltzer, then stir gently with a long spoon until well blended.

Pour into a tall glass, then gently drop in the scoop of ice cream. Add the remaining seltzer to fill the glass and create a foamy top.

Serve right away, on a small plate to catch any overflow, and with a straw and a long spoon.