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Chocolate Ice Cream Float

Provided by: Chef Ann-Michele Andrews
Served at: JUdson Grill

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3 scoops chocolate ice cream (about 6 ounces)
1/3 cup chocolate syrup (recipe below)
1 ounce Jack Daniel's
8 ounces seltzer

Chocolate syrup
1 cup sugar
1/3 cup Valrhona cocoa powder


Place two scoops of ice cream into a pilsner glass. Pour the chocolate syrup over the ice cream, followed by the Jack Daniel's and seltzer. Stir until well blended. Add the remaining scoop of ice cream to the glass.

Chocolate syrup
Combine sugar, cocoa powder, and 3/4 cup water in a medium saucepan. Bring to a boil, lower heat, and simmer for 10 minutes. Makes about 1 and 1/2 cups, enough for 4 servings. (Leftover syrup may be stored in the refrigerator for a week.)

(Published 2000)

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