12 oz. cream
12 oz. milk
3, 4-inch sticks of Sassafras root
1 vanilla bean, split and scraped
8 large egg yolks
10 ounces brown sugar, raw if possible
1/4 tsp salt
1 3/4 oz. ROOT
the zest of 1 small orange
your favorite root beer
In a medium pot, bring the milk and cream to a boil together with the sassafras and vanilla bean. When the mixture begins to simmer, shut off the heat and cover with a lid. Steep at least one hour and up to three.
After you’ve finished steeping, whisk the yolks with the sugars and salt in a medium bowl.
Bring the milk/cream mixture back to a simmer. Once the mixture is nice and hot, shut off the heat and remove the sassafras. Use a spatula to scrape off all of the heavily flavored cream that cling to the sticks of sassfras; likewise scrape out the vanilla cream from inside the vanilla pod.
Now, whisk some of the hot mixture into the egg yolks, a ladle-full at a time, until the egg mixture is quite warm. Then whisk it back into the pot of cream.
Stir over medium heat until the mixture thickens (“coating the back of a spoon” being the popular description of done-ness). Immediately strain into a large bowl. Stir in the ROOT and orange zest.
Cool in an ice bath, refrigerate for 24 hours, and churn in an ice cream machine according to the manufacturer’s directions.
Use with your favorite root beer (and a shot of ROOT if you like) to make the ultimate root beer float. Hurray summer!