One of my favorite things in the world is a vanilla root beer from Sonic. The kid talks me into buying him a happy hour slushie every once in a while and I always go for a vanilla root beer. It tastes just like a root beer float. This ice cream is that drink but in ice cream form. I’m totally not an ice cream person but for this I will be. Easily my favorite ice cream ever.
The original recipe (and every root beer ice cream recipe I looked up) didn’t instruct you to cook the eggs. I don’t know about you, but this girl was not excited about raw eggs in her ice cream. I made a custard but if you’re looking to cut out some time, it’s apparently alright to not cook the mixture.
Root Beer Float Ice Cream
adapted from Joelen’s Culinary Adventures
2 cups heavy whipping cream
1 cup milk
¾ cup sugar
2 teaspoons vanilla extract
1 tablespoon root beer extract
Put heavy cream and milk in a medium saucepan and bring to just a simmer over medium heat, stirring occasionally. Remove from heat.
Whisk eggs in a mixing bowl and gradually add sugar. Temper the cream mixture into the eggs by adding small amounts of the cream to the eggs, whisking constantly, until all is combined. Return to heat and continue cooking, stirring the entire time, until the mixture has thickened and coats the back of a spoon. Pour the mixture into another bowl and allow to cool to room temperature for about 30 minutes. Stir in the extracts and place in freezer until it reaches about 40 degrees.
Pour into ice cream maker and freeze according to manufacturer’s instructions. Place in freezer when done. Enjoy!