Root Beer Ice Cream || Glen & Friends Cooking

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?

Ingredients:
500 mL (2 cups) 35% whipping cream
250 mL (1 cup) evaporated milk
⅔ cup brown sugar
5 mL (1 tsp) salt
11g ginger root
2g cinnamon
6g sassafras root
3g sarsaparilla root
3g liquorice root
2g cherry bark
5 egg yolks
10 mL (2 tsp) vanilla extract

Egg white video playlist:

Method:
In a medium saucepan mix together the heavy cream, evaporated milk, brown sugar, salt , ginger, cinnamon, sassafras, sarsaparilla, liquorice, and cherry bark.
Bring it just to a simmer, stirring for 8 minutes, and then remove from the heat.
Strain out the roots.
In a medium bowl, whisk together the yolks.
Whisking constantly, temper the egg yolks with some of the hot cream mixture.
Whisk in the vanilla extract.
Cover and refrigerate until cold.
Freeze in an ice-cream maker according to manufacturer's instructions.
Continue churning until frozen, transfer to an airtight container and put in freezer to harden.


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