If there was one thing that stood out for me from the New York Times' recent battle of the budget dinner parties, it was the creamsicle floats which Julia Moskin made for her dessert.
The recipe, which comes from L.A. chef Suzanne Goin, is barely that -- just a combination of three ingredients: vanilla ice cream, fresh tangerine juice, and seltzer.
I loved the way the tart flavor of the tangerine juice was offset by the creamy vanilla ice cream (store-bought in my re-creation, though the recipe calls for homemade).
The complete recipe (which serves 6) is available online at the Times website.
To make a single serving, add one scoop of vanilla ice cream to a glass with approximately 1/2 cup fresh tangerine juice (about the juice of two tangerines) and top with seltzer (be careful, it foams up). Serve with a straw and a spoon.
The recipe got me thinking about other juice/ice cream combinations that might make for delicious floats. If you have any suggestions, leave a comment below.