Root Beer Espresso Ripple Ice Cream

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• 

  Step 1

  For the Root Beer Ice Cream:

  Ingredients:

  1 cup milk
  2 cups cream
  1/2 cup white granulated sugar
  4 egg yolks
  1 tablespoon root beer extract

  Directions:

  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.

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  Step 2

  For the Espresso Ripple:

  Ingredients:

  1/2 cup sugar
  1/2 cup water
  1/3 cup light corn syrup
  4 tablespoons instant espresso powder

  Directions:

  Place everything in a saucepan over medium heat stirring until combined.

  Remove from heat, lett cool completely then refrigerate until cold.

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  Step 3

  To Ripple:

  Place a layer of ice cream in a freezer safe container.

  Drizzle some of the espresso sauce over the layer. Spoon another thin layer of the root beer ice cream over the sauce.

  Repeat until all the ice cream is gone. You will probably have some left over espresso sauce to drizzle over the top when serving the ice cream or you can use it for something else (like a shot in a coffee)

  Cover the container and carefully place it in the freezer.

  When the ice cream has hardened. Remove from freezer, scoop and serve.

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