Double Root Beer Float

Contributor
This root beer float doubles down on that delightful root beer flavor by integrating both homemade root beer ice cream and...

www.simplysogood.com

This root beer float doubles down on that delightful root beer flavor by integrating both homemade root beer ice cream and extra root beer to top it off.

For more recipes from Janet Barton and the Simply So Good blog, click here.

629
Calories Per Serving
Deliver Ingredients
Makes
1 1/2 quarts of ice cream

Ingredients

For the root beer ice cream:

  • 3/4 Cups milk
  • 1 3/4 Cup heavy cream
  • 1/2 Cup sugar
  • 5 large egg yolks
  • 1/4 Teaspoon salt
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons root beer extract

For the root beer floats:

  • 1 scoop of root beer ice cream
  • 3/4 Cups root beer

Directions

For the root beer ice cream:

In a medium saucepan, combine the milk and the cream. Bring to a low simmer. While you are waiting for the cream to simmer, beat egg yolks in a large mixing bowl. Slowly add sugar while mixing. Beat until mixture is light yellow and thick. Slowly pour hot milk mixture into the egg yolk mixture while beating constantly. Return the cream/egg mixture to the pan, add salt and cook over low heat until the mixture coats the back of a spoon. Remove from the pan from the heat. Add the vanilla and root beer extracts. Pour the ice cream base into a large bowl and cover with plastic wrap. Refrigerate until completely cool (2 to 4 hours or overnight). 

Once the base is completely cool, pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer's directions. Then, freeze the ice cream in a freezer safe container until firm.

For the root beer floats:

Scoop the ice cream into tall glasses. Pour chilled root beer over the ice cream, and serve immediately.
 

Oat Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oat Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
48g
74%
Sugar
41g
N/A
Saturated Fat
29g
100%
Cholesterol
389mg
100%
Protein
8g
16%
Carbs
43g
14%
Vitamin A
559µg
62%
Vitamin B12
0.9µg
15.1%
Vitamin B6
0.1mg
6.5%
Vitamin C
0.8mg
1.3%
Vitamin D
3µg
1%
Vitamin E
2mg
9%
Vitamin K
4µg
5%
Calcium
182mg
18%
Fiber
0.2g
0.7%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
0.7mg
3.8%
Magnesium
17mg
4%
Monounsaturated
15g
N/A
Niacin (B3)
0.1mg
0.6%
Phosphorus
212mg
30%
Polyunsaturated
3g
N/A
Potassium
214mg
6%
Riboflavin (B2)
0.4mg
21.8%
Sodium
242mg
10%
Sugars, added
30g
N/A
Zinc
1mg
7%

Around the Web