Sugar Free Root Beer Ice

For July 4th I made Root Beer Ice and Vanilla Ice Cream for the family gathering.  My mom can’t eat sugar, so I wanted to make a sugar free root beer ice to go with the sugar free vanilla ice cream I made for her.  The root beer natural extract that I bought from The Spice House doesn’t contain added sugar which allowed me to make the sugar free version of the root beer ice.

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I used a Stevia blend in place of sugar in the recipe.

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Bring your choice of sugar substitute, water and lemon juice to a boil.  Stir constantly while the sugar substitute dissolves into the water.  Remove the pot from the heat and add in the root beer extract.

The natural extract I have doesn’t have any coloring in it. My attempt at making regular root beer ice with the natural flavor tasted really good, however, I made a mistake when adding food coloring to turn it brown.  I ended up with pink root beer ice.  The color wasn’t horrible, but it did look odd.  Since the sugar free version was the second attempt, I think I got the coloring better.  Just add about equal amounts of red, blue and yellow food color until you get the brown that you desire.

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Then allow the root beer mixture to chill in the refrigerator for at least two hours.  Once chilled, mix in an ice cream maker according to the manufacture instructions.

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I slightly over mixed my since it was a really small batch ( I had halved the recipe).  That caused it to look a bit icy when I scooped it out.  The flavor though, was really good especially for a sugar free recipe.

Sugar Free Root Beer Ice

Ingredients

  • 1 cup sugar substitute
  • 4 cups water
  • 1 teaspoon lemon juice
  • 1 tablespoon natural root beer extract
  • Red, Blue, and Yellow food coloring

Directions

Mix sugar, water and lemon juice in medium saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Stir in root beer concentrate.

Add equal amounts red, blue and yellow food coloring to make as brown as desired

Refrigerate 2 hours or until chilled.

 

Pour into an ice cream maker. Freeze according to manufacturer’s directions.

-Joshua

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Experimenting With Root Beer Ice: Natural Flavor Extract 

For the 4th of July I made root beer ice and vanilla ice cream for our family get together. I made it first using McCormick’s root beer concentrate. I wasn’t happy with the really dark brown color (the first ingredient is caramel color), though the taste was OK.  I decided to try another batch using an extract made with natural flavors.

I found a reasonably priced extract with good ratings at The Spice House.


I like this extract much better then the first one I used. When I used it, the extract just seemed more like root beer.  It made my kitchen smell strongly of root beer, and the scent spread through the house. My five year old son, came into the kitchen to tell me it smelt like root beer in the house.

I think the flavor of this version was better then that of the one using the McCormicks.  Both taste sufficiently of root beer, but this one seemed to be less chemical tasting to me, which makes sense since it is supposed to be made of natural flavors.

The only issue I had was a minor one.  This extract is clear because there are no added colors.  I used gel food coloring to attempt to make my root beer ice a pleasing brown color.  I had read that an equal amount of red, blue, and yellow food color should be used to get brown.  Unfortunately, I must have done something wrong because my ice didn’t end up brown.  When I was mixing it up, I thought it was light brown.  However, when I took the ice out of the ice cream mixer it was more of a pinkish color.  That was more of cosmetic issue then a real problem.

The pictures actually look a bit brown, but in real life it is more pink.  I definitely didn’t add enough color, and I probably got to much red in the mix.

Using the natural flavor made for a superior root beer ice.  I highly recommend using whatever natural extract you can get your hands on if you make this.  If you can’t get natural extract, then using something bought in a regular store makes for a perfectly good root beer ice.

-Joshua

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Experimenting With Root Beer Ice

Lately, I have been on a sorbet kick. I made lemon, sugar free lemon, watermelon and Valencia Orange Sorbet.

About a week ago Lynn and I went to Ritas, an Italian ice and custard shop. Ritas is a chain that came to our area about 1.5 years ago. Their custard and Italian ice are very good and I highly recommend it.

Will I was eating my Ritas, I realized that the sorbet I make is real close in texture to the Ritas Italian ice. That caused me to want to make my own Italian ice.

One of the Ritas menu items is a Gelati, that is frozen custard with Italian ice layered together. One of the better combinations is Root Beer Italian ice and vanilla custard. Since I already know how to make vanilla custard, I decided to attempt root beer ice to potentially go with home made vanilla custard.

I found it harder to track down an Italian ice recipe then I expected. There are many companies selling Italian ice kits, but not many recipes. The first recipe in a google search was from McCormick. I usually stay away from companies recipes, but used this one this time.

I quickly whipped together the ice. Like the sorbet, this is really simple to make. The only thing I did wrong is we ate it to early. I should have allowed it to be in the freezer longer. That is why my pictures look like brown piles of something rather then nice scoops of Italian ice.


I think this is a recipe that I will stick with. We happened to have McCormick root beer concentrate at the house. I am not sure I like the flavor of it. It seemed a bit chemically and fake. We order some natural concentrate and I will be using that to make my next batch. I am going to be making root beer ice and vanilla ice cream for July 4th, so I am sure you will be able to read more about this experiment in the next few days.

Root Beer Ice

Recipe from McCormick

Ingredients

Directions

  • Mix sugar, water and lemon juice in medium saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Stir in root beer concentrate.

  • Refrigerate 2 hours or until chilled.

  • Pour into an ice cream maker. Freeze according to manufacturer’s directions.

 

-Joshua

Root Beer Float Macarons

A few weeks ago, we were able to sample some store-bought macarons. Buying four of them gave us sticker shock at $2.50 a piece! So, we didn’t share them with the kids. Our poor kids. I didn’t realize what an expensive treat they were getting when I make them at home!

Yesterday, I finally got to try baking root beer float macarons! I used my usual base recipe: Parisian Macarons.  I ended up winging the root beer flavor addition though. This is my third time making macarons. You can read about my first attempt and second attempt here on The Geek Homestead also.

These macarons didn’t turn out quite as pretty as my last two tries, but they still tasted great.

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Look at that poor misshapen one on the left…

This time, I made an appropriate filling for a root beer float macaron: vanilla bean buttercream. It is half-based on the vanilla buttercream filling for the Victoria Sponge Celebration Cake at Jane’s Patisserie. After visiting that link, I now want some cake!

I was aiming for a vanilla ice cream flavor for the filling and it was perfect.

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I used the seeds of a whole vanilla bean in the buttercream. I love the little flecks!

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I did make a bit of a mistake with the flavoring in the macaron shells though. I used 2½ teaspoons of root beer concentrate. I should have used about double that, maybe 4 to 5 teaspoons. I also added a half teaspoon of cocoa powder just to add more color. But the cocoa powder ended up being too strong in flavor. My son Matthias was able to taste the chocolate. I will have to think of another way to add color I think. Brown sugar? Molasses? Or maybe food coloring might have to be the way to go.

 

I also accidentally made a 2-inch diameter macaron and find that I kind of like that size. I will probably make my next batch that way. Josh has requested jasmine-flavored macarons, so those will be my next macaron experiment.

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Macarons make people happy!

I borrowed a book from the library all about French Patisserie and it has a whole chapter dedicated to macarons. I think I might be baking my way through that chapter!

-Lynn

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