Although the weather has been cooling, I have still had a taste for ice cream. Lately, I’ve been having ice cream sodas. I remember when I was a girl, my mother bought me my first ice cream soda, made with soda water, syrup, and ice cream, at a local old-fashioned ice cream parlour. It was coffee flavored and delicious.
Since then, floats and sodas have been one of my favorite things to do with ice cream. The soda brings a lightness to the drink that makes it easier to drink than a heavy milkshake, and doesn’t hold the problem of ice cream against one’s teeth that arises when one eats an ice cream cone or a bowl of ice cream. Plus the ice cream just lasts so much longer. I’m seriously considering buying a soda siphon to be able to make ice cream sodas whenever I want.
To make a soda, you can simply add a scoop of ice cream to a flavored soda, as in a root beer float, but I like to mix flavored syrup into plain soda water and add a scoop of ice cream at the end. The stainless steel straw has the double benefit of serving as a stirring rod. I add chocolate syrup to the bottom of the glass, as though I were making a chocolate milk, and then add a splash of soda water to get the syrup thinned out a bit. I mix in the soda little by little so it doesn’t froth out of the glass, leaving about two inches of headroom so I don’t make a mess when I drop in the scoop of ice cream. Topping with whipped cream is optional, but pretty.