Peychaud's ice cream and Sanbitter float

Time 10 minutes
Yields Servings: 1
Peychaud’s ice cream and Sanbitter float

Peychaud's bitters ice cream


In a large bowl, whisk together the milk, sugar, cream and bitters. Freeze as directed in an ice cream maker. This makes about 1 1/2 quarts of ice cream, more than is needed for the remainder of the recipe.

Float assembly


In a Collins glass, place the ice cream scoops and pour over the Sanbitter soda to fill. Garnish with a lemon peel.

Adapted from Giovanni Martinez of Sadie LA. Sanbitter soda is available at select gourmet and Italian markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.