Description
A fiery cinnamon ice cream, homemade with candied ginger, gets a bubbly upgrade in this grown-up root beer float. Its the perfect chilly-weather treat.
Ingredients
Units
Scale
- 3 scoops hot cinnamon ice cream
- 1 bottle Boylans or your root beer of choice
- 1 Red Hot Jawbreaker
- 10 cinnamon sticks
- 2 cups (473 ml) whipping cream
- a pinch of salt
- 1 cup (237 ml) milk
- 0.75 cups (178 ml) sugar
- 3 tbsp more or less finely chopped candied ginger
Instructions
- Crush cinnamon sticks using a mortar and pestle or a plastic bag and hammer.
- In a pot, combine the crushed cinnamon, cream, salt, milk, and sugar.
- Heat the mixture.
- Once hot and well mixed, remove from heat and cover.
- Let it steep for 1 hour.
- After steeping, add another cup of whipping cream and mix well.
- Strain out the cinnamon pieces and refrigerate the mixture.
- Once cold, churn the mixture in an ice cream maker for 20 minutes.
- While churning, chop the candied ginger into bits.
- After 20 minutes, add the candied ginger, ensuring even distribution.
- Churn for another 5 minutes, or until firm.
- Scoop the ice cream into a container and freeze until needed.
- For serving: Pour root beer over the ice cream for a foamy effect and top with a Red Hot Jawbreaker.
Notes
- For a richer flavor, use high-quality, small-batch root beer.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every hour until it reaches a soft-serve consistency.
- Adjust the amount of candied ginger to your preference; start with less and add more to taste.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 50