welcome friends today in the kitchen we are going to attempt to make a root beer
ice cream recipe I'm not terribly sure how this is going to work out but we're going to
give it a go since we've got all the roots we made root beer why not take all
of the roots steep them into the cream and see if we can get that flavor into a
really nice ice cream so I've got 35% cream also known as whipping cream in
most places and to put that in a pot and the pot is on sort of medium medium-low
heat we don't want to bring this up to a boil we just want to get it really nice
and warm to extract all of the flavors we also need it hot so that we can
temper the eggs later we're making a custard essentially next in is
evaporated milk and I am definitely one of those people who hate recipes that
only use a part can and we're only going to use a part can here but unfortunately
this is the maximum that our icecream churning machine will take so about 250
mils of evaporated milk and I'm gonna mix that in with the cream now in goes
some salt brown sugar and I'm using brown sugar to enhance all of the earthy
flavors that we're gonna get from these roots next in is chopped ginger root
doesn't have to be chopped - finally just enough so that we're gonna get some
of the flavor out some cinnamon bark and this is some crazy cinnamon bark that I
got in st. Lucia really sharp flavor I like it in baked things and I think it's
gonna work really well in this ice cream next are the really classic root beer
flavors this is wild cherry bark licorice root sarsaparilla root
and sassafras root now we're just gonna stir that in and we're gonna watch it
very carefully that it doesn't boil now this is probably a good place to talk
about the sassafras root on the root beer video in the comment section below
there were quite a few people who were in complete freakout mode that sassafras
root was illegal sassafras root sassafras root is not illegal you can
buy it quite openly I'm in Canada I bought it from a company in the United
States it crossed the border across the border it went through customs
everything was fine it's not illegal it is banned from being used in
commercially prepared root beers so all of the big root beer makers can't use
sassafras root unless the compound one specific compound is removed and that
compound is suffer all so there was a there was a study in the 1950s and
safrole was fed to rats and if you had know anything about science studies
using rats they force-feed the rats at rates much beyond what any human would
ever consume and I've read reports that say these rats were forced to consume
the equivalent of 9,000 gallons of root beer or if a human was drinking at 9,000
gallons of root beer the numbers are mind-boggling and they got cancer and
safrole was the thing they pointed at that study has been disputed and at this
point disproven and later studies prove that it was no more dangerous suffer all
was no more dangerous than breathing air or drinking water and if you're
interested in several it's also found in other spices and herbs that you use all
the time like cinnamon or nutmeg it's found in basil certainly in far
lower quantities but it's still in there and I don't think I know anyone who's
going to drink 9,000 gallons of root beer in a year
that's 24 gallons of root beer each and every day I just don't think it's gonna
happen so if you're worried about safrole
giving you cancer leave it out if that really worries you for the rest of us do
a little bit of research and take a risk analysis and look at it and say I'm not
worried about it because I might only drink maybe two or three litres of root
beer in an entire year and I might make this ice cream once so there are other
things that are going to hurt me long before the sufferer all will so we're
watching this closely we're stirring it and making sure that it doesn't boil but
we certainly want to bring it up to probably 175 or 180 degrees Fahrenheit
just so that we can steep some of those flavors together okay this is pretty
much steeped at this point I think we've got most of the flavor out that we're
going to get just a moment more and while that is just finishing up I have
five egg yolks here and I'm just gonna whisk them a little bit just to loosen
them up and if you're wondering what to do with five egg whites I will list a
bunch of recipes in the description box that you can do with egg whites okay now
we'll just strain out the roots and the bark and I've got a double strainer here
okay so this is still hot I'm gonna be able to temper the egg yolks and you
just want to dribble this in slowly you're trying to accomplish a number of
different things here you want a nice smooth custardy texture you don't want
to cook the egg but you still want to pasteurize it
and this milk is hot enough to pasteurize this egg so very slowly just
drizzle it in whisking all the time now a little bit of vanilla extract whisk
that in okay so I'm gonna put this in the fridge overnight I'm going to put a
cover on it and stick it in the fridge I have the benefit of time I don't need
this right away but you certainly do want to make sure that this chills down
completely before you put it in an ice cream maker putting warm batter in a
cold ice cream maker slows the whole process down the ice cream doesn't
freeze as quickly as you want it to causing ice crystals and you don't want
ice crystals you want this to freeze as quickly as possible so making sure it's
fully chilled is great into the fridge and we will freeze it tomorrow
okay this has been in the fridge overnight and it is a custard so it
might have thickened a little bit it's always a good idea to take a whisk and
just break it up before you put it into the ice cream machine so this ice cream
maker is the type with a compressor inside its self chilling I've got it
down to minus 38 degrees Celsius at this point and you just pour in the batter
press Start and we wait
that's gonna be good well that's gonna be good real good okay it's done
churning and I turned that off because every time I hear that music I pictures
Steve Buscemi in an ice cream truck and it's uh it's it's not a very nice
picture to have in your brain so the ice cream is done no it doesn't matter how
good your ice cream maker is most of them are only going to get you to the
point of soft-serve and you have to put them in the freezer to sort of finish
and firm up a bit so I'm going to transfer this to a glass bowl that I've
had in the freezer it's already cold and then we'll give it a taste in a little
while all right so you're experimenting I'm experimenting with root beer ice
cream so did you just put the concentrate in or did you make a full
root beer and put it in I use the raw I use the roots
I took the roots and steep the roots into the milk and cream so you didn't
make you didn't take the concentrate that we already made for beverages okay
straight up I yes I thought this one the concentrate had too much water in it I
thought which would not ice Christmas with that maybe if I just put the flavor
right into the cream that's got that root beer flavor it smelled a lot like
root beer it's definitely a root beer flavored ice cream mm-hmm imagine using
it's got a bit of an earthy not a bad earthy tone yeah earthy is sometimes
like why I got dirt in my mouth no I don't mean that it's got it's got a it's
got a natural flavor perhaps is what I should say so that's the roots combined
with brown sugar to give it that sort of round root beer taste I mean that's that
is root beer ice cream give it this leads me to one challenge though what
traditional root beer float root beer plus vanilla ice cream this
would be like an inverted one so what do you put it in
what do you mix a root beer ice cream with cream soda hmm
si use cream soda and you put the root beer ice cream in it for the float I
don't know I just askin so this is really good
I think the root beer flavor is definitely there it's a little bit
subtle I will say that it's not for everybody
you have to like root after like root beer and if you really like root beer
you could ramp up the amount of root that you use to sort of bring that
flavor even farther forward for me I think this is just about right I'm
clearly not having any problem I'm not quickly seem to finish it off so if you
like root beer and you're you're making root beer and you already have the roots
give this a try thanks for stopping by see you again soon mm-hmm
you