6 egg yolks
1/3 c brown sugar
1/2 tsp cinnamon
3/4 c white sugar
1/2 tsp salt
3 T butter
2 c cream
1 bottle (12 oz) cream soda
Make butterbeer syrup:
In a medium sauce pan, combine the butter, brown sugar, cinnamon, and 2/3 cup of the cream soda. (Reserve the rest of the bottle of soda to add in later). Cook the mixture over low heat and allow to simmer until reduced slightly. Stir in salt.
Make cream base for ice cream:
While the syrup is simmering, beat the egg yolks in a mixer until they are pale. Add in the white sugar then the cream and mix until well combined.
Combine the syrup and base:
Stir the remaining cream soda into the syrup. With the mixer on low, slowly pour in about a fourth of the syrup into the cream mixture. Return the pan to the stove on low heat, and stir the cream mixture into the syrup. Stir frequently and cook until the mixture thickens, so that it coats the back of a wooden spoon.
Strain the creamy custard mixture into a bowl and chill immediately. Keep refrigerated at least eight hours, or overnight, before churning.
Follow your ice cream maker’s directions for churning the ice cream. In my kitchen aid, it took about 18 minutes of mixing to get it just right. Then I put the ice cream in the freezer to firm up overnight.
Serving suggestion: beyond the obvious of serving it with a spoon, place a scoop in a chilled glass and pour cream soda over it to make a butterbeer float. Delicious!