Root Beer Sherbet

[Photograph: Max Falkowitz]

This is root beer plus vanilla ice cream all in one scoop. Keep your root beer chilled in the refrigerator and you'll be able to enjoy this in under an hour.

The bolder your root beer for this sherbet, the better. We're big fans of Barq's; see our root beer taste test for details.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Root Beer Sherbet

About This Recipe

Yield:makes 1 quart
Active time:45 minutes
Total time:45 minutes
Special equipment:ice cream maker
This recipe appears in: Why It's Time to Start Making Your Own Sherbet Scooped: Root Beer Sherbet

Ingredients

  • 2 cups root beer (see note), chilled
  • 1 cup heavy cream, chilled
  • 1 cup "light" (clear) corn syrup
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 to 1 teaspoon kosher salt

Procedures

  1. 1

    In a large mixing bowl, whisk together root beer, cream, corn syrup, sugar, and vanilla until very well combined. Whisk in salt to taste. The root beer bubbles may form a fizzy raft in the bowl when combined with the cream; this is fine, and churning will fully incorporate it into the base.

  2. 2

    If root beer and cream were not chilled, refrigerate mixture for 2 to 3 hours until very cold. Churn mixture according to manufacturer's instructions. Transfer sherbet to container and chill in freezer for at least 3 to 4 hours before serving.

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