Root Beer Ice Cream
- 24 oz Root Beer
- 1 Cup Heavy Cream
- 1/2 cup Half and Half
- 3 Egg yolk
- Place your root beer in the refrigerator, it need to be cold.
- Whisk egg yolk and 1/2 & 1/2 in a small bowl while heating the heavy cream in a small saucepan over low heat until small bubbles appear around the edge of the saucepan.
- While whisking, pour heated cream into the yolks.
- Once incorporated return mixture to the pan and heat on low until it coats the back of the spoon making a crème anglaise.
- Strain through a fine screen or through 2 layers of cheese cloth into a clean stainless steel bowl to stop the cooking.
- Cover with plastic wrap on the surface to prevent crusting.
- Place in the refrigerator to get REALLY cold, about 12 hours or over night.
- Add root beer to the creme mixture, very slowly, stirring until incorporated and foam subsides a little.
- Start Ice cream maker and slowly pour mixture into the machine while it’s running.
- Churn until ready, about 25 -30 minutes. (Which is alot faster than the ice and salt which takes about 45-50 minutes)
This makes a very icy kind of ice cream, for those who remember the good old days, it's more like an ice milk than ice cream. Very refreshing when the humidity is high. Thank God they make electric ice cream makers, I remember the 4th of July as a kid and the old hand crank ice cream that took all three of us boys in turn to create... and all the ice, and salt and the mess. Although the results were always really tasty. I have reduced this recipe from my parents original, since my cuisinart ice cream maker is not as big as the old hand crank we had when I was a kid. I also have forgone the use of A & W Root Beer since it is now made with High Fructose corn syrup instead of Sugar opting for Virgil's Natural brewed Root Beer. This is not so much for flavor, although that is part of the reason, as it is the fact that High Fructose Corn Syrup doesn't freeze the same as Sucrose Sugar.