My apologies for posting this a day late. You can blame this little guy.
He hasn’t been feeling well lately and all he wanted to do last night was curl up in the crook of my arm and I didn’t have the heart to make him move. I might be a sucker and he might have me wrapped around his little paw.
On to yesterday’s ice cream.
Working Dr. Pepper into ice cream worked out pretty well (check it out here) so after acknowledging the southern soda, I couldn’t pass up its northern counterpart.
Up here in Wisconsin, the best root beer EVER is from Sprecher Brewery
, located not too far from Mike & I.
I’m not lying when I say it’s the best soda ever.
You’ll notice that I call it “soda”, not “pop”. Pop is a verb in my book—not a noun.
While we’re on the topic of Midwestern lingo, it’s called a bubbler not a drinking fountain. My husband and I fought about that on our first date. The discussion ended when I said, “Look Texas, you’re on my turf here in Milwaukee. It’s called a bubbler.” I’d like to think my assertiveness made him fall in love with me right then and there. However, I think it really happened when I got him a membership to the “Bacon of the Month Club” a few months later.
Anyways, back to root beer. I get sidetracked a lot. It’s worse in real conversation, believe me.
Who doesn’t love a good root beer float? As easy as it is to make one, I thought I’d cut out the middle man and the bottle opener and combine the two to make a quart of heaven.
On second thought, what’s better than a root beer float?
A root beer float made with ROOT BEER ICE CREAM!
As my Dad would say when he wants to add extreme emphasis, “MEGA BLOCKBUSTER ROOT BEER FLAVOR!”
(After trick or treating, my sister, Dad, and I would spread out the sugary haul all over the family room floor and host the annual MEGA BLOCKBUSTER TRADING EVENT. My Dad was always a sucker for Whoppers, hence this ice cream
I told you I get side tracked.
So here it is!
And it’s about time this rambler got to it.
- 16 oz. good quality root beer soda (preferably Sprecher)
- 2 c. heavy cream
- 1 c. powdered sugar
- 1/4 tsp. vanilla extract
- Reduce the soda in a small saucepan over medium heat until you have 1/2 c. concentrated root beer. Transfer to a cup and refrigerate until cool.
- In a stand mixer with the whisk attachment, beat the cream, powdered sugar, and vanilla until the cream holds it shape and forms soft peaks.
- Transfer to a container and freeze until firm.
- Serve scoops of ice cream in a glass topped with root beer.