Reverse Rootbeer Float

REVERSE ROOT BEER FLOAT

Chris Draa, executive pastry chef at Wente Vineyards in Livermore, puts this amusing twist on one of America’s favorite fountain drinks, using crème anglaise as a topping.

– 2 quarts root beer
– 2 cups half-and-half
– 8 egg yolks
– 1 cup sugar
– 1 tablespoon vanilla

INSTRUCTIONS: Pour the root beer into a heavy saucepan and bring to a boil. Reduce heat to simmer and cook until reduced by half. Cool, then refrigerate until chilled, 3 to 4 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions.
Bring the half-and-half to a boil in a heavy saucepan over medium heat.
Combine the egg yolks and sugar in a bowl, beating until the sugar is well incorporated. Slowly add the hot cream to the yolk mixture, whisking constantly. Transfer to a heavy saucepan and cook, stirring constantly, until the custard thickens slightly (it should coat the back of a spoon). Do not let it boil or it will curdle.
Strain the custard through a fine sieve into a bowl; stir in the vanilla. Refrigerate until chilled, 3 to 4 hours or overnight.