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Summer HotDog + Sparkling Rosé Orange Fig Ice Cream Floats

Summer HotDog + Sparkling Rosé Orange Fig Ice Cream Floats

It’s National HotDog Day! With that, an all american hotdog fete with ice cream floats are just what you need.

To amp it up, I partnered with my good friend and fellow foodie Lindy from Epicuropedia to bring you summer dogs like you’ve never seen before. We spent the day grilling Banh Mi Hotdogs and Southern Peach with Buttermilk Drizzle Hotdogs. To top it off, we celebrated the day with Sparking Rosé Orange Fig Ice Cream Floats.

Summer Hot Dogs + Sparkling Rosé Orange Fig Ice Cream Floats

Hot dogs, they are as versatile as a taco or pizza. So when we found out it was National Hot Dog day, we just could not help ourselves. Anyone who lives here knows, when the Savannah heat is unbearable, we turn to the grill and ice cream to fix our cravings.

Lindy and I spent the day in our bathing suits, stoking a hot charcoal grill, sipping on beers and prepping dog toppings. We grilled corn for Lindy’s Southern Elote that is to.die.for. The onions and peaches for Lindy’s peach relish cozied up to the corn for some char time. While she was sweating over the grill, I was inside whisking my peanut satay sauce and munching on pickled carrots.

HOTDOG ICECREAM

After the dogs were blistered and browned, we built them by hand, piece by piece.

While mustard and relish is nothing to scoff at, these toppings are WELL WORTH the slight extra effort. And the truth is, when it comes to food, Lindy and I always have to be extra.

After we noshed on our decked out dogs and elote, we cracked open a bottle of sparkling rosé and poured it over scratch-made Orange Fig Ice Cream. The best part is that this ice-cream is made from a blender or mixer and does not require an ice cream maker.

The main ingredients of the Orange Fig Ice Cream are heavy whipping cream and sweetened condensed milk. After that is whipped up, you can add literally anything you would like. Today, we added Orange Fig Jam. The hunks of orange zest paired so well with the subtle fig flavor.

Our favorite part was the bubble bath-like fizz that overflowed onto the table. The sweet and creaminess of the ice cream went perfectly with the dry yet effervescent wine.

Ready for some recipes?

ingredients

Epicuropedia’s Southern Peach + Buttermilk Mayo Dog and Low Country Corn

Banh Mi Dog

  • peanut satay sauce (recipe below)
  • pickled carrots (recipe below)
  • thinly sliced red chile
  • cilantro
  • crushed peanuts
  • your favorite hot dog
  • hot dog buns

Orange Fig Ice Cream Floats

  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 2 tsp. vanilla extract
  • 1 9-oz jar of your favorite jam
  • 1 bottle of sparking rosé

Summer Hot Dogs + Sparkling Rosé Orange Fig Ice Cream Floats

Directions

  1. Make the ice cream 1 day ahead:
    1. Place mixing bowl in freezer for about 30 minutes before preparation (use a metal mixing bowl if you have one).
    2. Line metal bread loaf pan with parchment paper, ensuring that it covers all areas inside the pan. Set aside.
    3. Use stand mixer or hand mixer to whip heavy whipping cream into stiff peaks {about 4 minutes}.
    4. On the lowest speed, slowly and gently blend the sweetened condensed milk and vanilla into the whipped cream.
    5. Then on the lowest speed, slowly add all of the jam to the mixture.
    6. Pour mixture into parchment paper lined loaf pan. Tap it on the counter to ensure that the mixture has settled. Smooth out the top with a spatula.
    7. Cover with plastic wrap overnight.
  2. Make Pickled Carrots: Put 1 cup distilled white vinegar, ½ cup sugar, 1½ teaspoons kosher salt in a small sauce pan. Simmer until everything is dissolved. Put pre-shredded carrots in a mason jar. Pour hot liquid over carrots. Set aside until cool.
  3. Make the peanut satay sauce: ⅓ cup smooth natural peanut butter, ¼ cup unsweetened coconut milk, 1 garlic clove (smashed), 2 tablespoons apple cider vinegar, 1 tablespoon fish sauce, 1 tablespoon honey and Kosher salt. Whisk all together and set aside.
  4. Grill the hotdogs.
  5. Top dogs with sliced red chilies, peanut satay sauce, pickled carrots, chopped cilantro and crushed peanuts. EAT!
  6. Serve with a Sparking Rosé Float: Scoop of homemade ice cream in a drinking glass. Pour wine over ice cream. Drink until your heart is content.

Happy National HotDog Day

Summer Hot Dogs + Sparkling Rosé Orange Fig Ice Cream Floats

Source: https://acommonconnoisseur.com

All The Best
Emma (Ms.)

SAFIMEX JOINT STOCK COMPANY
Head Office: 216/20A Duong Ba Trac Street, Ward 2, District 8, HoChiMinh City, Vietnam.
Tel: (+84)-(28)-3636 2388 | Fax: (+84)-(28)-3636 2399
Web: www.safimex.com
Email: sales5@safimex.com/ emma.lenguyen510@gmail.com
Skype: emma.lenguyen510  – Hp/Whatsapp: 0084 975.584.679

 

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