Abita Root Beer Float with Sassafras Creole Cream Cheese Ice Cream


The following recipe comes to us courtesy of Louisiana Cookin’ Magazine.

float

 

Abita Root Beer Float with Sassafras Creole Cream Cheese Ice Cream
MAKES 6 SERVINGS
Courtesy of Jeremy Langlois, executive chef, Houmas House Plantation, Darrow

  • 6 scoops Sassafras Creole Cream Cheese Ice Cream (recipe follows)
  • 6 bottles Abita Root Beer™

Assembly:

Working with 6 tall glasses, add one scoop ice cream to each glass.
Top each with root beer. Serve with tall spoons and straws.

Photo by ElinorD, via Wikimedia Commons

Photo by ElinorD, via Wikimedia Commons

Sassafras Creole Cream Cheese Ice Cream

  • 2 (12 ounce) cartons Creole Cream Cheese
  • 2 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 3 egg yolks
  • pinch cinnamon
  • pinch nutmeg
  • 2 tablespoons fresh vanilla extract
  • 1 tablespoon filé powder

Combine all ingredients in a mixing bowl and blend thoroughly. Place ice cream mixture into an ice cream machine and blend according to manufacturer’s instructions. Store in freezer until needed.

Photo by Fragmented, via Flickr

Photo by Fragmented, via Flickr

 

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2 thoughts on “Abita Root Beer Float with Sassafras Creole Cream Cheese Ice Cream

  1. Pingback: Corn Flakes Ice Cream! | eat. pray. dance.

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