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...