Campfire S’mores with River City Root Beer ice cream
Everyone’s favorite campfire treat. This has a twist with a Root Beer ice cream. Its absolutely delicious. This version was made by our friends the ice cream pros at Devil May Care Ice Cream in Sacramento California.
- 5 Bottles River City Root Beer
- 2 Cup heavy cream
- 1 Cup milk
- 3/4 Cup sugar
- 1 Tablespoon vanilla extract
- 1 Cup Fudge or squares of chocolate add more if desired
- 2 Packages of Graham Crackers broken up add more if desired
- 16 Oz bag of small Marshmallows add more if desired
Instructions according to wiki – how
- Cook in pan River City Root Beer down into a syrup.
- Freeze the ice cream bowl the night before. Most ice cream machines have a bowl that you need to freeze beforehand. If you forgot or didn’t get to freeze the bowl, make the ice cream base first. Put the base into the fridge and the ice cream maker bowl into the freezer. Churn the ice cream the next day.
- Set up an ice bath. Even though you won’t be cooking the ice cream base, you still want it to be as cold as possible. Fill your sink with enough cold water and ice so that it comes up ½ to ⅔ of the way up the side of your mixing bowl. The ice bath should be more ice than water.
- Stir together the heavy cream and the milk. Pour both into a large bowl or saucepan, and stir them together. Make sure that you have enough room for the sugar as well.
Add the sugar and whisk it until it dissolves. This will take about 3 to 4 minutes. Taste the mixture and make sure that it doesn’t feel grainy. If you are using a glass bowl, look at the bottom and make sure that there are no grains of sugar.
- Stir in the vanilla extract.
- Add the River City Root Beer syrup.
- Assemble the ice cream maker. Take the bowl out of the freezer and place it into the ice cream maker. Insert the beater, then plug the ice cream maker in. If you have a manual/hand-cranked ice cream maker, do the following:
- Insert the bowl into the bucket, then the beater.
- Fill the bucket (not the bowl) with 3 inches of ice.
- Sprinkle salt evenly over the ice.
- Repeat these layers until the bucket is half-full.
- Pour cold water over the ice until the bucket is full.
- Pour the ice cream base into bowl.
- Churn the ice cream until it thickens. You want it to reach a soft-serve consistency, which is a little thicker than a milkshake. If the mixture becomes hard to churn, you are ready for the next step. This will take about 20 minutes for most machines, but double-check the instructions on your machine.
- Add any extras, if desired. ie; fudge, chocolate, graham crackers and marshmallows.
- Transfer the ice cream to a freezer-safe container. Remove the churner from the bowl first, then take the bowl out. Use a rubber spatula to scrape the ice cream into a freezer-safe container.
- If you want to enjoy your ice cream as soft-serve, you can serve it now.