Tangerine Creamsicle Float
Aureole, Las Vegas, NV
For her delightful spin on the classic soda shop float, pastry chef Megan Romano combines the tangy and creamy flavors of a creamsicle with the frothy, bubbly texture of a New York-style egg cream soda.
- 1 cup sugar
- 1 cup water
- 2 cups tangerine juice (from about 8 large tangerines)
- 1/2 teaspoon light corn syrup
- 3/4 cup milk, divided
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 1/4 cup heavy cream
- 1/4 cup light corn syrup
- Pinch of salt
- 3/4 cup yogurt, plain or vanilla
- 1 cup seltzer water
To make the sorbet, mix the sugar and water together in a pot. Bring to a boil; continue boiling until all the sugar has dissolved, about 2 minutes. In a medium bowl, combine 1 cup of the syrup with the tangerine juice and corn syrup. Churn in an ice cream machine. Cover with plastic wrap and store in the freezer.
In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch and set aside. Combine the remaining milk with the sugar, cream, corn syrup, and salt in a small saucepan. Set over high heat and bring the liquid to a simmer. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and cook for another 2 minutes. Remove from the heat and refrigerate for 1 hour. Whisk in the yogurt. Refrigerate until ready to serve.
To serve, pour the seltzer into the custard. Froth with a hand mixer until combined and airy. Divide among 4 tall glasses. Add a scoop of sorbet to each float.