beer and cream
But this post really isn't about root beer. It's about what root beer egged me on too. I was emailing heather, like I always do throughout our workdays, and she brought up the point of, "if you're going through all the trouble to make your own soda, why not make your own ice-cream for the floats?" Well, the answer to that was pretty logical. Because homemade ice-cream is expensive. A decent maker barrel costs at least 200 bucks and that isn't counting the bags of rock salt, ice and ingredients. But then I remembered a gadget I first saw on hiking blogs. The ice cream ball (by now, it's so common I think they sell it at Target.) I ordered one for eighteen dollars.
The ice cream ball is like a mini factory/soccer ball. You fill it with ice and rock salt and then fill the little metal vessel with cream, sugar and flavoring. What you end up with is a clamped shut ball you just kick around the yard, let the dogs play with, and roll down the hill and after 10 minutes you'll have a pint of fresh ice cream. I only did this once before in girl scout camp, and we used 5 pound coffee cans with one pounds cans inside them for the same effect. Sadly the ice-cream turned out salty as hell and gross (coffee can lids aren't very good barriers between the salt and cream). So there's this morning's update. Adventures in home brewing, part two with Vermont hill ice cream to boot.