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:
- 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.
- Beat until the eggs are light yellow and mixture has thickened.
- Heat the cream and milk in a medium-size saucepan over low heat.
- Cook until the milk just barely begins to simmer.
- 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.
- Pour the egg and cream mixture back into the saucepan. Add the salt.
- Continue to cook over low heat, stirring constantly. Cook until the mixture coats the back of a spoon.
- Remove from the heat and add the vanilla and root beer extract. Stir well.
- 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:
- When the ice cream base is well-chilled, pour into an ice cream maker.
- Freeze according to the manufacturer’s directions.
- This should take 25-30 minutes. Transfer the ice cream to a chilled container.
- Cover with plastic wrap and freeze until firm enough to scoop.
Root Beer Ice Cream
Homemade rootbeer ice cream and draft rootbeer for a perfect Rootbeer Float.
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
Rootbeer Ice Cream
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.
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.
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.
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
- For root beer floats: Scoop ice cream into tall glasses. Pour chilled root beer over ice cream. Serve immediately.
- *If root beer extract is not available, reduce 12 oz root beer by simmering over low heat. Reduce liquid to 2 tablespoons.
*If root beer extract is not available, reduce 12 oz root beer by simmering over low heat. Reduce liquid to 2 tablespoons.
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