Saturday, October 3, 2009

Root beer float!

Home-brewed root beer + homemade ice cream = super homemade root beer float. What a rare treat!

How to Cook Everything Vegetarian suggests that good rich ice cream really needs to be custard-based, but you can make custard using cornstarch instead of eggs.

2 cups half-and-half brought to scalding
2 Tbsp corn starch (mixed with a bit of cold half-and-half) and
1 scant cup sugar added and stirred at heat until thick
1 cup heavy cream and
1 tsp vanilla extract added off heat

Chilled in freezer to 34 degrees and frozen in kitchen-aid mixer ice cream maker.

It is quite custardy--excellent texture, but a very warm flavor. Next time (which my arteries should wait a while for) I might try scalding only half the half-and-half.

And there could always be root beer flavored ice cream...

1 comment:

  1. This blog is really inspiring. I can't wait to try some of these recipes.

    Do you like corbobs? It's root beer and Irish cream. Very tasty.