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Root Beer Ice Cream Recipe

We had the roots in the studio, leftover from making our own naturally fermented root beer... So we thought; why not make a root beer ice cream from scratch? Ingredients: 500 mL (2 cups) 35% whipping cream 250 mL (1 cup) evaporated milk ⅔ cup brown sugar 5 mL (1 tsp) salt 11g ginger root 2g cinnamon 6g sassafras root 3g sarsaparilla root 3g liquorice root 2g cherry bark 5 egg yolks 10 mL (2 tsp) vanilla extract Egg white video playlist:    • Egg Whites   Method: In a medium saucepan mix together the heavy cream, evaporated milk, brown sugar, salt , ginger, cinnamon, sassafras, sarsaparilla, liquorice, and cherry bark. Bring it just to a simmer, stirring for 8 minutes, and then remove from the heat. Strain out the roots. In a medium bowl, whisk together the yolks. Whisking constantly, temper the egg yolks with some of the hot cream mixture. Whisk in the vanilla extract. Cover and refrigerate until cold. Freeze in an ice-cream maker according to manufacturer's instructions. Continue churning until frozen, transfer to an airtight container and put in freezer to harden. Le Gourmet TV Is Now - Glen & Friends Cooking! #LeGourmetTV #GlenAndFriendsCooking