Monday, June 9, 2014

Frozen Black Cow with a Kick

One of my favorite cocktails is rum and root beer. I have no idea if that's ever sold in bars, but it's something I make at home once in a while.

Meanwhile, when I was a kid, my favorite addition to root beer is vanilla ice cream, which my dad called a Black Cow.

On my way to pouring a glass of root beer that might have had a bit if rum in it, I started thinking about combining the two ... as an ice cream.

So, it's root beer and rum ice cream, AKA, Frozen Black Cow with a Kick

It tastes like a root beer float ... with a little something extra.

Frozen Black Cow with a Kick

1 3/4 cups heavy cream
3/4 cup whole milk
1 cup sugar
1 2-ounce bottle root beer extract
1/4 cup Captain Morgan spiced rum
1/2 teaspoon salt

Combine all the ingredients in a bowl or a large measuring cup. Stir until the sugar is dissolved completely.

If you're using an ice cream maker with a freezer bowl, chill the mixture completely before churning. If you're using an ice cream maker with a compressor, you can churn right away.

Churn the ice cream according to the manufacturer's directions, then transfer to a storage container and freeze until firm.

If you use this to make a root beer float, I wouldn't object.