Homemade rootbeer ice cream covered with ice cold rootbeer.
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.
*If root beer extract is not available, reduce 12 oz root beer by simmering over low heat. Reduce liquid to 2 tablespoons.