Root Beer Floats and Vanilla Ice Cream

Root Beer FloatsYa’ll (and you know I don’t use ya’ll lightly) what is happening to ice cream?? First, Blue Bell, then Jeni’s Splendid Ice Creams? Sheesh. Anyway. I’m making our own, because my boys are hooked on it (and by boys I mean mainly B. HA!). I decided after getting a simple recipe down pat, to venture into the world of custards. The difference in simple and custard is, of course, eggs and time commitment. It’s going to take you a little longer to put it together, but the results are definitely worth it.

My recipe is a combination of both this one (from an episode of Dinner at Tiffani’s that A and I watched together, while reading a new TMNT comic this past Friday night) and the Cuisnart basic vanilla custard. It’s delicious and straightforward. You can master it and make your own root beer floats by dinner time (as long as you start in the morning. It has to chill and such.)

Vanilla Ice Cream


4 egg yolks

2 cups heavy cream

2 cups reduced fat milk (or whole milk)

1 cup sugar

Pinch of salt

2 tsp of vanilla extract


For the vanilla ice cream: blend the eggs on low speed in a large mixing bowl. Blend in the milk on low speed, until incorporated; then slowly add the sugar, blending until completely dissolved. Then slowly stir in the heavy cream, incorporating completely.

Pour the mixture into a double boiler with simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 35-40 minutes. Remove from the heat and stir in the vanilla. Cover and let the ice cream cool to room temperature (about 30 minutes) and then cool for three hours (or overnight) in the fridge. Freeze according to manufacturer’s instructions.

To make the root beer floats: Add a scoop of vanilla ice cream and top with root beer. Delight in your kids’ excitement over getting to have in A’s words, “soda and ice cream in one day! Woo hoo!”

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