Sweet Corn Saffron Ice Cream Float with Strawberry Rose Syrup

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Makes 2 floats

Milk puddings are a staple on my family's table - made with whatever was in season (carrots, squash, corn). I can vividly recall a family visit to India, watching my aunt boil sweet summer corn in rich milk. At the end, she stirred in a dash of saffron (a little goes a long way) that added subtle notes of honey. I founded Malai at the start of summer as fresh corn was popping up at the Brooklyn farmer's market, and I knew that I needed to honor the saffron corn pudding with a special flavor - Sweet Corn Saffron.

To capture the essence of summer’s sweet bounty in this recipe, I married the sweet honeyed flavors of corn and saffron with bright, fruity strawberries and floral rose water for a float that is as beautiful as it is delicious. Bright, light and effervescent, just try not to smile while sipping this treat through a pretty straw. 

Ingredients:

  • 1 cup quartered strawberries

  • 2 tbsp. water

  • 1.5 tbsp. sug

  • 1.5 tbsp. fresh lemon juice

  • 2 tsp. rose water

  • 2 cans seltzer water (12oz cans)

  • 1 pint Malai Sweet Corn Saffron Ice Cream

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To make the syrup, add the strawberries, lemon juice, sugar, water and rose water to a blender. Blend until smooth, and then strain into an airtight container. Refrigerate until ready to use.

To make the float, add 1-2 tablespoons of the Strawberry Rose syrup to a glass, top with seltzer water, add one scoop of Sweet Corn Saffron ice cream. Add 1-2 tablespoons of the syrup, top again with seltzer water, add 1 scoop of Sweet Corn Saffron ice cream. Repeat with a second glass. 

Enjoy with a straw and a spoon! Tip: Leftover Strawberry Rose Syrup? Drizzle it onto ice cream or stir it into seltzer water for a summery sip.

Guest UserSweet Corn Saffron