Ladies’ Choice Ice Cream Soda: Raspberry Soda, Peach Ice Cream, Whipped Cream, and Raspberries
In a food processor, pulse peaches into a fine purée. Weigh peach purée, and stir in 20 percent sugar. Macerate at room temperature for at least 1 hour.
For the Peach Ice Cream:
In a medium, heavy-bottomed stock pot, combine cream and milk. Over low heat, bring mixture to a simmer. Remove from heat and briskly whisk in sugar until it is dissolved. Refrigerate mixture until very cold—at least 3 hours and preferably overnight. In a 1 quart ice cream maker, combine heavy cream mixture, ½ cup Peach Base, vanilla extract and food coloring. Process according to manufacturer’s instructions.
For the Raspberry Topping:
In a small saucepan, combine the water and sugar and bring to a boil. Reduce heat and cook until sugar dissolves. Put the raspberries in a large glass bowl and pour the hot simple syrup over berries. Rest the mixture for 1 to 2 hours, or until raspberries defrost, release their juices, and are swimming in a pink syrup.
For the Raspberry Soda Syrup:
In a non-reactive pot, combine the raspberries, water, and sugar. Bring mixture to a boil and immediately reduce heat to a simmer. Cook gently for 20 minutes. Remove from heat and pass though a chinois. Stir in lemon juice and vanilla extract.
To Assemble and Serve:
Pour ¼ cup Raspberry Soda Syrup in a 12-ounce glass and top off with soda water, leaving about 1 inch at the top of the glass. Stir vigorously to combine. Place a straw in the soda. Place 1 generous scoop of Peach Ice Cream in the soda. (Take care in this step. The soda has a tendency to fizz it makes contact with ice cream!) Top ice cream scoop with a dollop of whipped cream. Pour 1 tablespoon raspberry topping over the whipped cream.