Recipe: Tracy Obolsky's Dark And Stormy Floats

Here's the scoop on Tracy Obolsky's boozy rum creation

By Tasting Table Staff
Dark and Stormy Floats Photo: Dave Katz/Tasting Table 

We love the Dark and Stormy cocktail because it has only three ingredients (rum, ginger beer and lime). But we're not against adding a little ice cream to it, as pastry chef Tracy Obolsky does here. She makes a rum ice cream that's topped with more rum and ginger beer, and served with a lime wheel for one fantastically boozy float.

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To learn more, read "Pavlova Actually."

Recipe adapted from Tracy Obolsky, North End Grill, New York, NY

Dark and Stormy Floats

4 (1 ratings)
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This ice cream float, a riff on the Dark and Stormy cocktail, combines rum sugar ice cream with a shot of rum, ginger beer and a lime garnish.

Prep Time
30
minutes
Cook Time
10
minutes
servings
8
servings
Total time: 40 minutes

Ingredients

  • 7 large egg yolks
  • 1 cup Sugar in the Raw
  • 2 teaspoons dark brown sugar
  • ½ teaspoon kosher salt
  • 2¼ cups heavy cream
  • 1¾ cups whole milk
  • 2 tablespoons dark rum, plus more for serving
  • Three 12-ounce cans ginger beer, for topping
  • 8 lime wheels, for garnish

Directions

  1. Place the egg yolks in a bowl. In a medium saucepan, combine both sugars, salt, cream and milk, and cook over medium-high heat until the mixture begins to steam, 3 to 5 minutes. Slowly pour half of the warm liquid into the egg yolks, whisking the whole time to prevent the yolks from curdling. Whisk the yolk mixture into the remaining cream mixture. Cook the mixture over medium heat, stirring constantly using a heatproof spatula or wooden spoon, until the mixture thickens and you can see a void when you run your finger across the back of the spoon, 3 to 5 minutes.
  2. Strain the custard into a medium bowl set over a large bowl of ice. Let cool completely while stirring occasionally. Stir the rum into the cooled custard base and process in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and cover. Freeze until firm, at least 4 hours.
  3. To make the floats, spoon 2 scoops of ice cream into each glass. Pour a shot of dark rum over the ice cream, top off with ginger beer and garnish with the lime wheels.

Nutrition

Calories per Serving 464
Total Fat 30.5 g
Saturated Fat 17.8 g
Trans Fat 0.0
Cholesterol 258.4 mg
Total Carbohydrates 42.6 g
Dietary Fiber 0.2 g
Total Sugars 41.5 g
Sodium 182.7 mg
Protein 5.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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