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Root Beer and Vanilla Ice Cream
from the kitchens of Sharmagne Leland-St. John

Root Beer

3 pounds of Burdock Root (or one ounce Essence of Sassafras)
1/2 pound of hops
1 pint of corn, roasted brown
6 gallons of water
Molasses or syrup (to taste)
8 packets or cakes of fresh yeast

Boil the Burdock Root, the hops and the corn in the water until desired strength is obtained.   Strain while hot into a keg.  Add enough cold water to make 10 gallons.  When nearly cold, add molasses or syrup to taste.  Add the yeast.  Place the keg in a cold basement or wine cellar for 48 hours.

Vanilla Ice Cream

1-1/2 cups milk
1 teaspoon gelatin
1/2 cup sugar
3 tablespoons corn syrup
1 teaspoon flour
a few grains of salt
1 egg yolk
1 egg white
1/2 cup cream
2 teaspoons vanilla

Put the milk into the top of a double boiler.  Add the gelatin. When the milk is scalded, stir until gelatin is dissolved. Mix the sugar, corn syrup, flour and a few grains salt together then add to milk and stir until thickened. Cover and cook ten minutes. Beat the egg yolk slightly (reserve the egg white), add a portion of the hot milk to the beaten yolk.  Add this mixture to double boiler.   Stir for one minute.  Strain into refrigerator pan, chill, then beat until very light. Beat 1 egg white until stiff, then beat the cream until stiff and fold into first mixture adding 2 teaspoons vanilla and the egg whites. Freeze and serve.   With a scoop, form into balls.  Place ice cream into large tumblers and add root beer.



Just for fun see how Thomas Jefferson did it! Click Here



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