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Homemade Frozen Butterbeer
Nb persons: 12
Yield:
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| Homemade Frozen Butterbeer Ingredients FOR THE SODA | |
| 2 cups (400 gramas) | granulated sugar |
| 1 cup (250 ml) | water |
| 1 | vanilla bean, split, or 1 to 2 tablespoons (15-30 ml) pure vanilla extract (to taste) |
| 2 tablespoons (30 ml) | imitation butter |
| 1/4 cup (63 ml) | heavy whipping cream, (optional) |
| 1 liter (about 34 ounces or just over 4 cups) | plain water |
| 1 liter (about 34 ounces or just over 4 cups) | sparkling water, (a.k.a. club soda) |
| OPTIONAL – 1 ounce light rum, per serving, for adults only FOR THE FOAM | |
| 2 cups (500 ml) | heavy cream |
| 5 tablespoons (125 grams) | sugar, or splenda for sugar free version |
| 2 teaspoons (10 ml) | vanilla extract |
| 1 1/2 teaspoons (about 7.5 ml) | imitation butter |
To make the butterbeer: In a medium saucepan set over medium high heat, stir together the sugar and water. Once combined, bring the mixture to a bowl, swirling gently as needed (do not stir it again until you add the vanilla). Boil until the mixture turns from cloudy white to perfectly clear, about 3 to 5 minutes. Remove from heat.
If using a vanilla bean, add it to the hot syrup and allow to steep for about an hour. Remove the bean and seal in a zip top bag; store in your freezer to use for up to 3 more batches of vanilla cream syrup.
If using vanilla extract, stir in 1 to 2 tablespoons of extract, as desired.
Stir in the imitation butter.
Allow the syrup to cool to room temperature, stir in 1 liter of water, and transfer to an airtight container. Freeze overnight.
To make the soda: Remove the frozen butterbeer from the freezer and allow to thaw until soft enough to break up into a slush. Transfer to a large pitcher or serving bowl. Stir in the 1 liter of sparkling water.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.
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