Egg Cream with Ice Cream

Author Notes

For our boys, big and little, dinner is often the means to an end. For dessert last summer, we made egg creams, a lot after I read about them in the August issue of Bon Appétit. I added a scoop of vanilla ice-cream which probably makes it something completely different. But, with or without ice-cream, the key component of the egg cream is the seltzer water that adds the fizz. I liken it to adding jazz hands to a square dance routine; it’s so unexpected but makes you smile. These were a really fun summertime treat that we enjoyed well into December. Although we didn’t have the mandatory counter stools we did have a soda jerk. (I’m not pointing any fingers but you know who you are.) —ourlastsupper