We had the roots in the studio, leftover from making our own naturally fermented root beer... So we thought why not make a root beer ice cream from scratch?
|35 % whipping cream||500 Milliliter (about 2 cups)|
|Evaporated milk||250 Milliliter (about 1 cup)|
|Brown sugar||2/3 Cup (10.67 tbs)|
|Salt||1 Teaspoon (about 5 ml)|
|Ginger root||11 Gram , chop|
|Sassafras||6 Gram (root only)|
|Sarsaparilla||3 Gram (root only)|
|Liquorice||3 Gram (root only)|
|Cherry bark||2 Gram|
|Vanilla extract||10 Milliliter (about 2 tsp)|
1. In a medium saucepan mix together the heavy cream, evaporated milk, brown sugar, salt , ginger, cinnamon, sassafras, sarsaparilla, liquorice, and cherry bark.
2. Bring it just to a simmer, stirring for 8 minutes, and then remove from the heat.
3. Strain out the roots.
4. In a medium bowl, whisk together the yolks.
5. Whisking constantly, temper the egg yolks with some of the hot cream mixture.
6. Whisk in the vanilla extract.
7. Cover and refrigerate until cold.
8. Freeze in an ice-cream maker according to manufacturer's instructions.
9. Continue churning until frozen, transfer to an airtight container and put in freezer to harden.
10. Serve and enjoy!