Homemade root beer and ice cream
These are the recipes Marshall shared on Good Day Columbus on July 4, 2017. They include a modified rhubarb compote recipe from Jeni Britton Bauer’s book, Jeni’s Splendid Ice Creams at Home, and a couple of modified recipes that were originally featured in an article called “10 Awesome 4th of July Traditions” from ArtOfManliness.com.
Vanilla Ice Cream
2 cups heavy cream (1 pint)
2 cups light cream (1 pint) (may also be called “coffee cream” in some groceries)
1 cup sugar
1 1/2 tsp. pure vanilla extract
1/8 tsp. salt
Pour cream directly into large mixing bowl. Add sugar, vanilla, and salt. Stir with a wooden spoon or whisk until the sugar is dissolved. Pour into ice cream machine and churn until creamy.
Layer into storage container with pre-made rhubarb compote. Add blueberries for a patriotic, red white and blue, Fourth of July experience.
NOTE: Make the compote (and refrigerate it) well before making the ice cream. It needs to cool completely before it can be layered into the ice cream containers.
To avoid any copyright issues, we’re not posting the recipe from Jeni’s book; you can buy the book at her scoop shops, Amazon, or borrow it from the library. However, here is another version of the compote recipe, slightly different, already online from epicurious.com:
Some rhubarb compote recipes also call for lemon juice, vanilla, and a dash of Cointreau (the alcohol evaporates in the cooking process and leaves behind a tangy, citrus note). Try them and see what you think!
Homemade Root Beer
5-gallon wine bucket with lid
2.5 gallons cold water
2.5 pounds white sugar
1 ounce (2 Tbsp) root beer concentrate
2.5 pounds dry ice
Pour two gallons of the cold water in the wine bucket. Add sugar and stir until dissolved. Add the root beer extract and mix well. Add the dry ice and put the lid on loosely so the gas can escape. Let it “brew” for about 15 minutes. Add the last half-gallon of water and let it brew for another 15 minutes.
Get dry ice at your favorite ice cream shop or grocery store. Call ahead to make sure they have some to sell. Buy it just before you plan to use it because it doesn’t keep well overnight.
The root beer concentrate came from a wine and home-brew shop.
DO NOT handle the dry ice with bare hands; use tongs (preferably metal). The dry ice will produce carbon dioxide gas as it dissolves (sublimates) in the water. Best to use dry ice outside or in a well-ventilated area.
Here is another recipe for root beer using dry ice from the dry ice manufacturers: http://dryiceinfo.com/other.htm