“Set wide the window. Let me drink the day.” ~Edith Wharton
…as well as this Boozy Root Beer Float with No-Churn Vanilla Bean Ice Cream…but that’s just a small part of this story.
Hi, friends! For those of you who follow along regularly, you know that I usually post on Tuesdays and Fridays. I haven’t posted on a Wednesday in the longest time.
That’s about to change.
I’m excited to share some CCB news… Rather than my typical two days per week – I plan to post once a week, on Wednesdays. With the exception of a couple weeks that I’ve already committed to some companies, we’ll mostly be having happy hump days!
This decision is based on Mother Nature’s idea of balance…the felicitous ebb and flow that summer naturally brings…
With family travel plans and books to read and recipes to develop and projects patiently awaiting my attention, I want to take in the next few months with eyes wide open, completely focused on the one thing that is in front of me, whatever that one thing might be…a blazing sun, a final chapter, a winding bike path, a cute puppy, a blank piece of paper, a star-filled sky, a well designed post…you see where I’m going here…
I don’t want the quality of summer or CCB to suffer because I feel rushed to meet deadlines when all I really want to do is drink ice cold sangria on the balcony with my husband.
For me, this blog is nothing but joy. And like many things in life, the minute something feels obligatory is the minute the magic is gone. Who needs that?
So this pull toward ‘setting wide the window and drinking in the day’ is as much for me professionally as it is personally.
With our CSA beginning soon, I look forward to creating something fresh and new. Local, organic, whole foods taking center stage in my Italian dishes…
Of course, it wouldn’t be CCB without comfort food and desserts braided into the mix… I can assure you they will not go away.
Like this boozy root beer float, for example. I’ve had a hankering for a boozy-based ice cream-y dessert, like a shake or a float, for weeks. They seem to be everywhere these days. I got to thinking that it’s been a while since I’ve had a root beer float and wouldn’t it be fun to get my no-churn on and whip up a vanilla bean no-churn for frothy floats that are definitely not for the kiddies.
It was a good choice.
While shopping in Boston’s North End last week we stumbled upon the most delightful little food shop. With spices and herbs and pastas and oils that we don’t see everyday, I was beckoned to a large glass jar, tucked up against the cash register, filled with vanilla beans the color of black espresso. And when the young man behind the counter opened the jar, this bitty corner store was perfumed in a way that had me wishing I could inhale forever…I couldn’t walk away without a bean or two…
Those beans became the inspiration for and are the star of this ice cream.
Of course, once you’ve prepared the cream, there’s a wait involved. I recommend you leave it in the freezer overnight for a deep chill. And the next day, when you’re ready for dessert or a scrumptious snack, grab a mason jar or any vessel that’s to your liking, add a couple scoops of ice cream and pour a little hard root beer over top (we used Jed’s but feel free to use any hard root beer) and you’ve got yourself an evening.
My wish for you is that while you drink down the float, you drink in the day…
- 1 pint heavy whipping cream
- 14 oz. sweetened condensed milk
- 1 Tbsp. vanilla bean paste
- Seeds from 1 vanilla bean
- 6 - 12 oz. Hard Root Beers
- In a large mixing bowl add the whipping cream, sweetened condensed milk and both vanillas.
- Using a hand mixer with a whisk attachment, whip until stiff peaks form.
- Spoon ice cream into a freezer safe container. (I used a loaf pan lined with parchment.)
- Freeze overnight.
- Put a couple scoops of ice cream in a glass.
- Pour hard root beer over ice cream.