Raspberry Vinegar Float

Ingredients

FOR THE VANILLA ICE CREAM:
• 2 cups milk
• 2 cups heavy cream
• 3/4 cup sugar
• 2 vanilla beans, split and scraped
• 9 egg yolks
• 1 teaspoon vanilla extract
FOR THE FLOAT:
• 1 ounce raspberry shrub
• 2 ounces Pisco Italiana (if you can’t find it, use Pisco)
• 1/4 ounces fresh lemon juice
• 1/4 ounce Maraschino liqueur
• club soda
• vanilla ice cream
• mint sprig to garnish

Instructions

FOR THE VANILLA ICE CREAM:
1. In a saucepan, combine milk, heavy cream, sugar and vanilla bean. Over medium heat, heat or scald the mixture until it bubbles around the edges and a skin forms on the top, 5 minutes. Place the yolks in a bowl and whisk together to break them up but do not foam.
2. Remove the milk and cream mixture from the heat and very slowly add the milk/cream mixture to the yolks, whisking constantly. Turn the heat on to medium. Stirring constantly, bring the mixture to 165 degrees or until it begins to thicken and coats a wooden spoon. Immediately remove from the heat, strain into a clean bowl and whisk quickly, 20 seconds. Add the vanilla extract. Chill the mixture until ice cold in the fridge.
3. Freeze according to the instructions with your ice cream maker.
FOR THE FLOAT:
4. Place the raspberry shrub, pisco, lemon juice, and maraschino liqueur in a shaker, add plenty of ice, and shake well. Strain into a tall float glass. Top the drink with club soda to taste (1/4 to 1/2 cup).
5. Carefully place a scoop of vanilla ice cream into the glass. Garnish with mint sprig, a tall bar spoon and a straw, and you got yourself an adult version of a float!