Root Beer Espresso Ripple Ice Cream

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.

• 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:

Ingredients:

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

Excellent ripple Instructions from the Baking Beauties found HERE