Editor's note: The recipe and introductory text below are from A Passion for Ice Cream by Emily Luchetti, Executive Pastry Chef at Farallon Restaurant in San Francisco.

　　The black cow, also known as a root beer float, is simply a catchy name for a classic treat. This purple and yellow cow builds on the original idea but uses pineapple juice and cassis-berry sherbet. The addition of shaved ice makes it very refreshing. It is as good as the original, but has a more vivid presentation and sophisticated taste.

　　

Ingredients

Makes 8 servings

　　

Cassis-berry sherbet

1 3/4 cups milk

　　3/4 cup heavy (whipping) cream

　　2/3 cup water

　　1 cup sugar

　　1/3 cup light corn syrup

　　1/8 teaspoon kosher salt

　　1 1/2 pints (3 cups) fresh blackberries

　　3 tablespoons crème de cassis

　　1 teaspoon freshly squeezed lemon juice

　　

Pineapple soda

2 small fresh pineapples

　　6 tablespoons sugar, plus more as needed

　　Large pinch of kosher salt

　　3 cups cold seltzer water

　　2 cups ice cubes

　　

To make the sherbet:

Step 1

In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.

　　

Step 2

Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be 3/4 cup pure. Stir the purée, cassis, and lemon juice into the cream. Refrigerate for 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze the sherbet until scoopable, about 4 hours, depending on your freezer.

　　

To make the soda:

Step 3

Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about 4 cups pure. Refrigerate the pure for at least 30 minutes or up to 24 hours.

　　

To serve:

Step 4

Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.

　　

In advance:

Step 5

The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.

　　Reprinted with permission from A Passion for Ice Cream by Emily Luchetti, (C) 2006, Chronicle Books