Caramel Pecan Float 1 2scoops (1/3 up each) dulce de leche or vanilla ice cream 2Tcaramel or butterscotch ice cream topping 2Tchocolate ice cream topping 1cnchilled cream soda (12 oz) 2Tlightly sweetened whipped cream 2Tcoarsely broken toasted pecans
  1. Place ice cream in a tall 16-ounce glass.
  2. Spoon toppings over ice cream.
  3. Fill glass with cream soda, stir gently.
  4. Top with whipped cream and pecans.
  5. Serve immediately with straws and a spoon.

To toast pecans:

  1. Heat an oven to 350°F.
  2. Spread pecans in a single layer on a baking sheet with sides.
  3. Bake in the center of the oven 8 to 10 minutes, until fragrant, stirring once. Cool.
  4. Store in an airtight container.

Recipe provided by California Milk Advisory Board, adapted from Fog City Diner, San Francisco, Jessica Silva, pastry chef