June 10, 2014
The Coca-Cola Company and Target go way back: Target has stocked many of Coke’s 500 beloved brands on shelves since doors opened in 1962. Beyond their signature red logos, both brands have rich histories, passionate fans and plenty of stories to tell. Target has teamed up with Coca-Cola to feature some of its sparkling (get it?) content right here on A Bullseye View. Without further ado, check out unexpected Coke Float recipes from Coca-Cola Journey.
A scoop or two of vanilla ice cream. A long pour of Coca-Cola. That’s the basic recipe for a beloved drink that has been around for more than a century.
But now, chefs across the country are taking the ice cream float to a whole new level. Using Coke and ice cream as a base, they are experimenting with flavors and ingredients like bacon, fresh mint and aromatic bitters, and serving the humble drink as a cutting-edge dessert or cocktail.
Umami Burger, a California-based chain of upscale burger restaurants, features a breakfast float of Coke, Grape Nuts cereal and a scoop of Kahlua-infused vanilla ice cream on its menu. At Walt Disney World’s Contemporary Resort, the California Grill serves a dessert trio of a Coke float, strawberry sundae and caramel corn sundae – it is Pastry Chef Jeff Barnes’ favorite menu item. And at Sadie Kitchen and Lounge in Los Angeles, a Coke float with a scoop of Fernet-and-mint chip ice cream is a popular dessert drink.
At Brookville Restaurant in Charlottesville, Va., Chef Harrison Keevil serves a bacon ice cream and Coke float for dessert (recipe below). Keevil admits that it’s an unusual combination, but he enjoys watching diners who order it as a novelty, then are surprised at how much they like it.
These bold new recipes don’t mean the simple ice cream float will disappear anytime soon, however. The concept reportedly originated in Philadelphia on a hot day in 1874, when a soda fountain vendor ran out of ice for his flavored sodas and decided to keep them cold with vanilla ice cream.
The classic Coke float likely followed soon after the drink became available at soda fountains, Coke Archivist Ted Ryan noted.
“Many of the early soda fountains also sold ice cream – it was just the way it worked,” he explained. “The mixing of the two probably occurred pretty early in our history.”
[Editor’s note: We couldn’t resist the chance to try a new take on the classic summertime treat. Below, our team whipped up Keevil’s bacon float in our studio. Dig in!]
Bacon Ice Cream and Coke Float by Chef Harrison Keevil
What You’ll Need:
1 quart cream
1 cup sugar
6 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
1 pound sliced bacon
1 (2-liter) bottle of Coca-Cola
What You’ll Do:
1. Place bacon in a preheated oven until crispy.
2. Place cream in a plastic container and add the hot cooked bacon, place in fridge and allow to infuse for 24 hours.
3. The next day, place the yolks, sugar, salt and vanilla in a bowl and whisk until pale yellow.
4. Heat cream to a simmer and, 1 cup at a time, whisk into the yolk mixture. The eggs will curdle if you add all at once.
5. Place custard back into pot and, over medium heat, bring to 185 degrees F.
6. Strain custard and cool over an ice bath to speed the cooling process.
7. Using an ice cream machine, spin the custard per the manufacturer’s instructions.
8. Once spun, transfer the ice cream to a container and place in freezer to set up.
9. Once solid, scoop ice cream into a tall glass and fill with Coca-Cola.
Want more? Try this Coke Float Frozen Pop recipe from Coca-Cola Journey.
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