The Ultimate Double Root Beer Float

I love making small-batch homemade ice cream.  It’s dense and creamy and is the perfect base for an over-the-top root beer float.

Homemade Root Beer Ice Cream:

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1. Gather and measure recipe ingredients.  Add 5 egg yolks to a large mixing bowl.  With the mixer running, slowly add the sugar to the egg yolks. 
2. Beat until the eggs are light yellow and mixture has thickened. 
3. Heat the cream and milk in a medium-size saucepan over low heat.
4. Cook until the milk just barely begins to simmer.
5. With the mixer running, slowly add the hot cream mixture to the egg mixture and mix.  Note:  remember to add the hot mixture SLOWLY.  If you pour it in all at once the eggs will cook and you will have scrambled eggs.
6. Pour the egg and cream mixture back into the saucepan.  Add the salt.
7. Continue to cook over low heat, stirring constantly.  Cook until the mixture coats the back of a spoon. 
8. Remove from the heat and add the vanilla and root beer extract.  Stir well.
9. Pour mixture through a fine-mesh strainer to remove any bits that may remain.  Cover with plastic wrap and refrigerate until completely cool.  Preferably overnight.

Freezing the Ice Cream:

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1. When the ice cream base is well-chilled, pour into an ice cream maker.
2. Freeze according to the manufacturer’s directions.
3. This should take 25-30 minutes. Transfer the ice cream to a chilled container.
4. Cover with plastic wrap and freeze until firm enough to scoop.
    

   

5 from 1 vote

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Root Beer Ice Cream

Homemade rootbeer ice cream and draft rootbeer for a perfect Rootbeer Float.

Course Dessert

Cuisine American

Keyword root beer ice cream, Rootbeer float

Prep Time 15 minutes

Cook Time 13 minutes

chill time 2 hours

Total Time 28 minutes

Servings 6 servings

Calories 441 kcal

Ingredients

Rootbeer Ice cream:

• 3/4 cup milk
• 1 3/4 cup heavy cream
• 1/2 cup sugar
• 5 large egg yolks
• 1/4 teaspoons salt
• 1 teaspoon vanilla
• 2 tablespoons root beer extract*

To make rootbeer floats:

• 1 quart root beer ice cream
• 1 liter root beer

Instructions

Rootbeer Ice Cream

1. In a medium size sauce pan, combine milk and cream.  Bring to a low simmer.  In a large mixing bowl beat egg yolks.  Slowly add in sugar.  Beat until mixture is light yellow and thick.   

2. Slowly pour hot milk mixture into the egg yolk mixture beating constantly. Return to pan; add salt and cook over low heat until the mixture coats the back of a spoons. Remove from heat. Add vanilla and root beer extract. 

3. Pour into a large bowl, cover with plastic wrap and refrigerate until completely cool. 2-4 hours. I prefer overnight. Makes 1 1/2 quarts.

4. Pour chilled mixture into an ice cream maker.  Freeze according to manufactures directions.  Pour into a container and return to freezer.  Freeze until firm.

To make rootbeer floats

1. For root beer floats:  Scoop ice cream into tall glasses.  Pour chilled root beer over ice cream.  Serve immediately.
2. *If root beer extract is not available, reduce 12 oz root beer by simmering over low heat.  Reduce liquid to 2 tablespoons.

Recipe Notes

*If root beer extract is not available, reduce 12 oz root beer by simmering over low heat.  Reduce liquid to 2 tablespoons.

Nutrition Facts

Root Beer Ice Cream

Amount Per Serving (6 g)

Calories 441 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g85%

Cholesterol 260mg87%

Sodium 165mg7%

Potassium 108mg3%

Carbohydrates 38g13%

Sugar 36g40%

Protein 4g8%

Vitamin A 1285IU26%

Vitamin C 0.4mg0%

Calcium 107mg11%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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