With endless amounts of egg yolks left over in my fridge from making macarons, the cheap way out is always to fire up the ice cream maker. So back to my weird flavor fun.
This ice cream is way more exciting than it looks. A deceptive, innocent almost bland appearance for a dessert that provides a flavor explosion in your mouth.
It's been awhile since I used root beer extract. I don't drink soda with the occasional exception of root beer and sometimes ginger ale. I was so excited when I discovered root beer extract and used it in my Root Beer float Chocolate Truffles and Vanilla Bean Doughnuts with Root Beer Glaze
Ever since I learned how to ripple ice cream, I've been a ripple maniac. For this batch I switched up the flavor to espresso. Plus it makes a rather boring looking ice cream look a bit more fancy schmacy.
The flavors worked surprising well together. Wow was this good.
Root Beer Espresso Ripple Ice Cream
For the Root Beer Ice Cream:
- 1 cup milk
- 2 cups cream
- 1/2 cup white granulated sugar
- 4 egg yolks
- 1 tablespoon root beer extract
- In a medium saucepan heat milk, cream, sugar and extract until sugar is dissolved.
- Whisk egg yolks together and slowly pour the cream mixture into the yolks whisking quickly to temper the eggs.
- Scrape the tempered mixture back into the pan and reheat stirring occasionally until the mixture thickens a bit, coating the back of a wooden spoon.
- Remove from heat and strain.
- Cover with plastic wrap, making sure the wrap touches the top of the mixture.
- Refrigerate for at lease 3 hours or over night.
- Place in ice cream maker and follow manufacturers directions.
- Transfer the ice cream to a container and place in freezer until it hardens.
For the Espresso Ripple:
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- 4 tablespoons instant espresso powder