During this first full month of summer Foodie Extravaganza is all about ice cream. We’re coming up with creative ice cream flavors for traditional ice cream, gelato, semi-freddo, and even popsicles!
We’ve been on a root beer kick lately with floats, shakes and Black Cow Cupcakes . Root beer barrels sneak into my purse and his pocket. Hmm, how did those get there?
Root Beer is a great flavor to enjoy as a cold ice cream treat. Crush a few root beer barrels and mix in and sprinkle on top for even more root beer goodness!
No cook and no eggs makes this a quicker version of creamy deliciousness!
Ice cream hint: whole milk or 2 percent added to the cream helps cut down on grainy texture. Skim milk produces more of an ice milk texture.
- 2 cups heavy cream
- 1 cup 2 percent milk
- 3/4 cup sugar
- 1 1/2 teaspoons root beer extract
- 1/2 teaspoon vanilla
- 6 root beer barrels crushed (optional)
- Whisk together cream, milk and sugar until sugar is dissolved.
- Add flavoring.
- Chill at least 2 hours before processing.
- Pour mix into ice cream maker. Add candy pieces just before ice cream is finished churning.
- Eat immediately or freeze for later.
Special thanks to Camilla Mann from Culinary Adventures with Camilla for hosting this event!
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Enjoy all these delicious summery ice cream treats from Foodie Extravaganza!
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Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
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The Bees’ Knees Semifreddo by Culinary Adventures with Camilla