Recipe courtesy of Tiffani Thiessen
Print
Total:
2 hr 20 min
(includes cooling and freezing times)
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 20 min
(includes cooling and freezing times)
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Vanilla Ice Cream:
  • 2 eggs
  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 cup sugar 
  • 1 teaspoon vanilla 
Root Beer Float:
  • 24 ounces root beer

Directions

Watch how to make this recipe.

For the vanilla ice cream: Whisk the eggs in a large mixing bowl. Whisk in the cream and milk, a little at a time, until incorporated; then add the sugar, a little at a time, whisking until completely dissolved.

Pour the mixture into a glass bowl set over a pot of simmering water and cook, stirring occasionally, until thickened enough to coat the back of a spoon, about 40 minutes. Remove from the heat and stir in the vanilla. Let the ice cream base cool completely before adding it to an electric ice cream maker. Freeze according to manufacturer's instructions.

For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer. Repeat with the remaining ice cream and root beer. Serve with large straws and spoons.

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