Reverse Rootbeer 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.