Things I Keep Forgetting To Do With Vanilla Ice CreamRoot beer floats: I know people that make decidedly excellent root beer floats. I don't know how they do it, but they find miraculous balance in the ingredients, somehow, something I've not yet been able to master. Instead, I try to follow the wisdom my my family's approach: use quality ingredients, and it won't go too far wrong. There's a company named Virgil's that makes a terribly expensive root beer that they sell in single bottles, complete with a wired cap. It's almost too excellent to dilute, but mingle the stuff with a good vanilla ice cream and the result is just about as far from wrong as one can get.
Ginger snaps. Break up a few ginger snaps into the bottom of a bowl with fingers (or go after them in a plastic bag with a rolling pin). Fold them into a good vanilla ice cream with the back of a spoon; the ice cream will soften some, so eat it up quick, while the snaps are still bone dry. This trick also works well with grapenuts.
The trick to good vanilla ice cream is an ice cream maker, some salt, some ice, some cream, some sugar, a vanilla bean, and a healthy supply of hyper-active and gently gullible children.
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