So second time going to Harry Potter World, we learned that there are several different types of Butterbeer… who knew? We decided to make four of the most popular versions such as Frozen, Hot, Ice Cream & Regular. There’s also a fudge and potted cream… maybe for another day…
In a small sauce pot, add 2 Cups Brown sugar & ¼ Cup Water and bring the mixture to a boil.
Add 12 Tbsp Butter, 1 tsp Cider Vinegar, 1 tsp Salt, 1 tsp Rum Extract and ½ Cup Heavy Cream and mix.
Let this mixture chill
In a kitchen aid stand mixer, whisk 2 Cups Heavy Cream with 2 Tbsp Butterbeer Catalyst & ½ tsp Rum Extract
Whisk on high speed until the mixture thickens
Serves 1
Fill ⅛ of the glass with the catalyst
Add the rest with Cream Soda
Top with whipped topping
Serves 1
Fill ⅛ of the glass with the catalyst
Add the rest with Cream Soda
Microwave for 1 minute
Top with whipped topping
Serves 1
Take a 16 oz plastic bottle of A&W Cream Soda and shake it up vigorously
Place the Cream Soda & drinking glass in the freezer for 3-1/2 hours
Open the lid, and quickly close it, which will cause a chemical reaction freezing all the liquid in the plastic bottle
Fill ⅛ of the glass with the catalyst
Add the rest with the frozen Cream Soda
Top with whipped topping
Serves 1
Take 1 Liter of Cream Soda and boil it on high heat until it reduces down to 1 Cup (approximately 30 minutes)
In a large bowl, add 1 Cup Heavy Cream, 1 Cup Milk, 1 Cup Reduced Cream Soda, 7 oz Sweetened Condensed Milk, 1 tsp Rum Extract & 2 Tbsp Catalyst
Whisk mixture together and refrigerate
Once cool, churn it in ice cream machine for 20 minutes and freeze covered for a few hours
Scoop out your ice cream, drizzle on some additional catalyst and top with whipped topping
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