From our FOOD & DRINK Archives

Icewine Ginger Rhubarb Float

You can make this rich, creamy ginger treat from scratch by following the recipe below, or you can buy a pint (500 mL) good quality vanilla ice cream and stir 1 tbsp (15 mL) ginger juice into it. To get ginger juice, grate 3-inch (8 cm) piece ginger onto some cheesecloth. Wring out the cheesecloth over a bowl and the juice will seep through. The juice will seep through to make about 1 tbsp (15 mL) juice. Beat into ice cream.


6 egg yolks
1¼ cups (310 mL) granulated sugar
¼ tsp (1 mL) salt
4 cups (1 L) 35% whipping cream
2 oz (60 g) ginger, peeled and cut into ½-inch (1 cm) pieces

8 cups (2 L) sliced rhubarb, cut into 1-inch (2.5 cm) pieces
1 cup (250 mL) icewine or kate harvest Riesling
½ cup (125 mL) granulated sugar
1 stalk lemon grass, crushed and chopped into 1-inch (2.5 cm) pieces
6 sprigs mint, divided
1 cup (250 mL) sparkling water


  1. Prepare ginger ice cream by placing egg yolks, sugar and salt in a large stainless steel bowl. Whisk until smooth.
  2. Place cream and ginger in a saucepan set over medium-high heat. Bring to a boil. Remove from heat and allow mixture to steep for 1 hour.
  3. Return ginger mixture to a boil and gradually whisk it into egg yolk mixture. Reduce heat to medium-low and cook until mixture coats the back of a spoon. Refrigerate mixture until cold (not frozen), then strain out ginger.
  4. Freeze mixture according to ice cream machine instructions. (If you do not have an ice cream machine, then freeze mixture in a bowl, stirring every half-hour. It will not have the same texture that a machine provides.)
  5. For consommé, fill a large pot half-full with water. Bring to a boil over high heat.
  6. Place rhubarb, icewine, sugar, lemon grass and 2 sprigs of mint in a medium stainless steel bowl and cover with plastic wrap.
  7. Place covered bowl over pot of hot water. Reduce heat to low and cook over water for 1 hour. Remove from heat and let cool. Strain the rhubarb consommé and chill.
  8. To assemble the float, place 2 scoops of the ginger ice cream into each of 4 tall glasses. Top with rhubarb consommé and splash with sparkling water. Garnish with remaining mint sprigs.

Serves 4


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