This recipe makes about one quart.
- 3 12-ounce bottles of your favorite root beer or one 2-liter bottle
- 1 pint of heavy whipping cream, chill in the freezer for 15 minutes
- To taste, powdered sugar
- To taste, pure vanilla extract or vanilla powder or scraped vanilla bean
- Raw egg, in the shell
- Pour the root beer into a tall, narrow container, like a water pitcher. Wash the raw egg and gently place it the whole egg in the shell into the root beer and observe how it floats. If the eggs floats with an area the size of a nickel or a dime showing above the top of the root beer, the mixture is right to churn into a sorbet. If the egg sinks below the surface, pour the root beer into a saucepan, boil it down to evaporate about 20 percent of the liquid, then re-test with the egg. Cool the root beer down before freezing.
- Freeze the mixture in an ice cream machine, according to the manufacturer’s directions. Transfer into a freezer-appropriate container and store in the freezer.
- Place a bowl and whip in the freezer for five minutes before whipping the cream. Place the very cold whipping cream in the bowl and whip with a hand mixer, stand mixer or by hand until soft peaks form. Whisk in powdered sugar and vanilla to taste and continue whipping until you have medium stiff peaks. Serve with the sorbet and enjoy!