In general, I hesitate to recommend a recipe that requires a really specific piece of equipment. Mostly because I know how I react to them myself–every summer I get hugely and irrationally annoyed when the Bon Appétit grilling issue rolls around. I don’t have a grill, Adam Rapoport! Give me a break and some indoor recipes! (I have strong feelings about BonApp, clearly). But sometimes a recipe is so tasty it cries out for an exception, and this is one of those times. The specialty equipment is an ice cream maker, and the dish is an Aperol spritz float. Pinned on a whim, mostly because of the gorgeous photos, this has quickly become my new favorite high on fanciness and low on effort dessert. A little sweet, a little bitter, and very celebratory–just the way I think the end of summer should feel.
I feel like I’m finally starting to relax in the kitchen. I used to be a ball of nerves worried over every grain of salt, but lately I’ve been trusting myself to play around a little. I will add a spice, swap an ingredient, or skip a step and still end up with something tasty. My relationship with this guacamole—my favorite for years—pretty well tracks my path to culinary relaxation.