Recipe: Peychaud’s ice cream and Sanbitter float
Total time: 10 minutes, plus freezing time for the ice cream
Note: Adapted from Giovanni Martinez of Sadie LA. Sanbitter soda is available at select gourmet and Italian markets such as Guidi Marcello in Santa Monica and at Galco’s Soda Pop Stop in Highland Park.
Peychaud’s bitters ice cream
1 1/2 cups of whole milk
1 1/4 cups sugar sugar
3 cups heavy cream
8 1/2 ounces Peychaud’s bitters
In a large bowl, whisk together the milk, sugar, cream and bitters. Freeze as directed in an ice cream maker. This makes about 1½ quarts of ice cream, more than is needed for the remainder of the recipe.
2 scoops Peychaud’s bitters ice cream
1 bottle Sanbitter soda
Lemon peel, for garnish
In a Collins glass, place the ice cream scoops and pour over the Sanbitter soda to fill. Garnish with a lemon peel.
Each cocktail: 863 calories; 4 grams protein; 94 grams carbohydrates; 0 fiber; 46 grams fat; 29 grams saturated fat; 171 mg cholesterol; 57 grams sugar; 83 mg sodium.
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