Soda Shop Duet
Cuisine: American
Author: Kitchens
Prep time: 2 hours
Cook time: 9 hours
Total time: 11 hours
This luscious dessert pairs two distinct recipes for a glorious treat.
  • 2 Cups milk
  • 2 Cups heavy cream
  • 1 Cup sugar
  • 8 pasteurized egg yolks
  • 1 Tablespoon root-beer extract
  • 4 Cups Root-beer granita (recipe follows)
  • 8 vanilla Pots de Crème
  • cream soda, as needed
Root-Beer Granita
  • 1/4 Cup water
  • 1/4 Cup sugar
  • 24 ounces root beer
  1. In a large pot, mix together milk, cream and sugar. Bring to a boil; remove from heat and whisk in yolks slowly. Return to the stove and continue to stir over low heat until the mixture coats the back of the spoon. Strain; stir in root-beer extract; chill. Freeze in an ice-cream machine.
  2. For each serving, place a few spoonfuls of granita on top of 1 pot de crème.
  3. In a clear glass, add 2 scoops ice cream. At the table, pour cream soda over ice cream.
Root-Beer Granita
  1. In a large pot, mix together water and sugar. Bring to a boil, stirring to dissolve the sugar. Remove from heat, cool.
  2. Whisk in root beer. Pour mixture into a deep hotel pan. Let freeze 8 hours, scraping with a spoon occasionally as the granita freezes to “shave” the ice.
  3. Makes 4 Cups granita.
Recipe by Recipes at