Another butterbeer recipe

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon vanilla extract
Four 12-ounce bottles cream soda
8 scoops vanilla ice cream

Place your cream sodas in the freezer about 30 minutes before you plan to have butterbeer. (This recipe takes about one hour because of cooling time.)

In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature (about 30 minutes). Once the mixture has cooled, stir in the vanilla extract.

Meanwhile, in a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. To serve, in the bowl of a blender, combine about 1/4 cup brown sugar mixture, 1/2 cup cream soda and two scoops of vanilla ice cream. Blend until smooth. Pour into glass and add additional cream soda to fill to the top. Stir with a spoon to blend. Top with whipped cream mixture. Repeat.