Happy St. Patrick’s Day! Whether you are truly of Irish descent (like me, in case you couldn’t tell by the red hair and freckles), or just want to celebrate the Irish for the day, I’m here to share a really fun recipe. These Matcha Ginger Ice Cream Floats are festive, naturally green, and fun for the whole family.
My kids had a blast pulling the lever on the KitchenAid® Sparkling Beverage Maker, to carbonate the homemade ginger ale. In our house, soda is a once-in-a-while treat, and so being able to make it ourselves, at home, with a machine (I have two boys that go crazy for anything mechanical), took this recipe from a fun treat to a whole different level.
But before starting on the soda, it’s a good idea to get going on the ice cream. There’s a lot of chill- and freeze-time involved, so it’s best to start it at least a day or two ahead. Make sure the bowl of your KitchenAid® Ice Cream Maker Attachment is good and frozen. I put mine in the freezer the night before I plan to make ice cream.
To make the ice cream, besides milk, cream, eggs, and sugar (the usual suspects), you’ll also need matcha powder, which is what gives these ice cream floats their signature green color. Matcha is made from green tea, so it has a really pleasant, sweet, grassy flavor and tons of health benefits too. If you live near a coffee shop, they probably have some there that you can purchase. That’s what I did! They filled a little pouch for me for just a few dollars.
Begin by stirring the sugar, salt and matcha into the egg yolks, and heating the milk on your KitchenAid® 30-Inch 5 Burner Gas Convection Slide-In Range with Baking Drawer just until it’s steamy and there are little bubbles forming around the edge. Then, whisk the hot milk into the egg mixture, a little at a time, to warm everything gently. Once all the milk has been incorporated, transfer it back to the 3.0-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set and cook it over low heat, stirring, until the mixture is thick enough to coat the back of a spoon.
Next, pour the ice cream base through a sieve, into a heat-safe bowl. Stir in the cream and vanilla, and then chill the mixture in the refrigerator.
Once the custard is nice and cold, you can churn it in the Ice Cream Maker Attachment for your KitchenAid® Stand Mixer. It’s amazing how quickly it comes together!
When the ice cream is the consistency of soft-serve, transfer it into a KitchenAid® Professional-Grade Nonstick Loaf Pan, so it’s really easy to scoop. Freeze the ice cream until it’s hard (a few hours).
While the ice cream is freezing, you can make the ginger ale. It’s best to begin with cold water, so I like to use filtered water from my KitchenAid® Counter Depth Side-by-Side Refrigerator‘s water dispenser. Just hook the bottle onto the Sparkling Beverage Maker, and pull the lever a few times. There’s a gauge on the front of the machine that makes it really easy to see when the water is fully carbonated. Add the ginger ale mix to the fizzy water, and chill until cold!
Once you’ve got everything good and chilled, you can assemble your floats! Start with a few scoops of matcha ice cream, then fill the mugs the rest of the way with homemade ginger ale. Whipped cream and a cherry provide the final flourish!
Here’s a little video, so you can see how the whole process works:
I hope you enjoy!
Be sure to share your take on this Matcha Ginger Ice Cream Floats recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Matcha Ginger Ice Cream Floats
Makes 4-6 servings
4 egg yolks
1/2 cup granulated sugar
2 tablespoons matcha powder
a pinch of kosher salt
3/4 cup milk
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1 liter cold water
1 packet ginger ale soda mix
Whipped cream, for garnish
Maraschino cherries, for garnish
Chill the bowl of the KitchenAid® Ice Cream Maker Attachment overnight.
Place the yolks, sugar, matcha, and salt in a medium bowl and whisk to combine. Place the milk in a 3.0-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set and cook over medium-low heat on your KitchenAid® 30-Inch 5 Burner Gas Convection Slide-In Range with Baking Drawer until small bubbles appear around the edges, and wisps of steam are rising from the surface. Pour the hot milk into the yolk mixture, a little at a time, while whisking. When all of the hot milk has been incorporated, transfer the custard back to the saucepan and heat over medium-low, whisking, until hot and slightly thickened. Strain into a heat-safe bowl, stir in the cream and vanilla, and chill overnight in your KitchenAid® Counter Depth Side-by-Side Refrigerator.
Assemble and engage the KitchenAid® Ice Cream Maker Attachment freezer bowl, dasher, and drive to the KitchenAid® Stand Mixer. Pour the ice cream base into the bowl. On the “stir setting” (low), churn the ice cream for about 15-25 minutes, or until it resembles soft-serve ice cream. Transfer to a KitchenAid® Professional-Grade Nonstick Loaf Pan and freeze until hard.
Attach a bottle of chilled water to the KitchenAid® Sparkling Beverage Maker. Lower the handle on the machine to carbonate the water in short bursts. Remove the bottle from the machine, and add the ginger ale soda mix. Chill the soda.
To assemble the floats, place 3 to 4 scoops of matcha ice cream in a beer stein. Top with chilled ginger ale. Garnish with whipped cream and a cherry.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*