The black cow, also known as a root beer float, is simply a catchy name for a classic treat. This purple and yellow cow builds on the original idea but uses pineapple juice and cassis-berry sherbet. The addition of shaved ice makes it very refreshing. It is good as the original, but has a more vivid presentation and sophisticated taste.
1-3/4 cups milk
3/4 cup heavy (whipping) cream
2/3 cup water
1 cup sugar
1/3 cup light corn syrup
1/8 teaspoon kosher salt
1-1/2 pints (3 cups) fresh blackberries
3 tablespoons creme de cassis
1 teaspoon freshly squeezed lemon juice
2 small fresh pineapples
6 tablespoons sugar, plus more as needed
Large pinch of kosher salt
3 cups cold seltzer water
2 cups ice cubes
TO MAKE THE SHERBET: In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium, heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.
Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be 3/4 cup purée. Stir the purée, cassis, and lemon juice into the cream. Refrigerate for 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze the sherbet until scoopable, about 4 hours, depending on your freezer.
TO MAKE THE SODA: Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about 4 cups purée. Refrigerate the purée for at least 30 minutes or up to 24 hours.
TO SERVE: Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.
IN ADVANCE: The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.
Strawberry Sorbet (see page 173 of the book) or Coconut Ice Cream (page 68)
A Passion for Ice Cream
95 Recipes for Fabulous Desserts
Photographs by Sheri Giblin
224 pp; 40 color photographs
Recipe reprinted by permission.
I Love Desserts Archive
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This page modified June 2006
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