How Now Brown Cow?
- 1.5 quarts vanilla ice cream
- 3 pints root beer
- 1 cup Pappy's Saffafras tea concentrate, divided
- 1/4 cup brown sugar
- real whipped cream
- chocolate jimmies
- To make root beer syrup: Melt1/4 c. brown sugar and 1/4 c. of sassafras tea concentrate over medium high heat. Boil until liquid is reduced by half. Mixture will continue to thicken as it cools.
- Rinse soda glasses or mugs and place in freezer to frost.
- Mix 2 scoops of softened vanilla ice cream with 2 T. of sassafras tea concentrate, form an ice cream ball that is no bigger than the circumference of your glass. Place 2 balls into a ziploc bag, return to freezer. Repeat so that you have 2 balls for each person.
- When ready to serve, remove mugs and ice cream from freezer, pour root beer over ice cream (allow a lot of room for foam). Top with whipped cream, drizzle with root beer syrup and sprinkle on some chocolate jimmies.
vanilla ice cream, root beer, concentrate, brown sugar, whipped cream, chocolate jimmies
Taken from food52.com/recipes/12186-how-now-brown-cow (may not work)