The kids next door were having a difficult time getting much business at their lemonade stand at the end of the street. It was hot, without a cloud in the sky, perfect weather for selling lemonade, but to their disappointment people honked their car horns and waved but didn’t stop. I took over some mascarpone ice cream from my freezer, along with some strawberries and seltzer water, and taught them how to make this float. They sold out in no time.
In a bowl, whisk together the egg yolks,
Strain the custard into a clean bowl, discarding the vanilla bean, and cool over an ice bath until room temperature. Whisk in the mascarpone. Add the vanilla extract (if using). Refrigerate the custard for at least 4 hours or up to overnight. If necessary, whisk the ice cream base to combine. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
The lemon juice, sugar, and salt can be mixed together and refrigerated for up to 6 hours in advance. Add the seltzer just before serving.
In a large pitcher, combine the lemon juice, sugar, and salt. Stir until the sugar is dissolved. Stir in the seltzer water. Place some strawberries in the bottom of each of
© 2006 Emily Luchetti. All rights reserved.