Saturday, June 7, 2014

Harry Potter Recipe: Butterbeer Ice Cream!


Ice Cream Base:
2 Large eggs
3/4 cup light brown sugar
2 cups heavy whipping cream
1 cup milk
1 cup dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
1/4 cup heavy cream
1/2 teaspoon rum extract


In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

Now prepare the ice cream base. Whisk the two eggs in a separate bowl about two minutes, then add the sugar somewhat slowly. After that is ready, add the milk and cream and make sure everything is combined. Freeze according to your ice cream maker instructions, then after about half an hour or when it is mostly solid, pour the butter beer syrup into the mix and let it fold in. After it's pretty solid, it's ready to eat or be stored!

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