Root Beer Float Ice Cream
Four 12-ounce bottles of root beer (48 ounces total; do not use diet root beer)
1 cup whole milk
2 cups heavy cream
2 tablespoons sugar
3 large egg yolks
2 teaspoons vanilla bean paste
Pour 36 ounces (3 bottles) of the root beer into a pan over medium-high heat. Bring just to a boil, then reduce the heat to medium; cook gently until very thick and reduced to ½ cup; this can take up to 2 hours. Let cool.
Combine the milk, heavy cream and sugar in a medium saucepan over medium heat; once the mixture starts to bubble at the edges, remove from the heat.
Whisk the egg yolks in a large liquid measuring cup, then whisk in 1¼ cup of the hot milk mixture. Add the tempered egg yolks to the saucepan with the hot milk mixture, stirring constantly over medium heat until the mixture has thickened into a custard that can coat the back of a spoon. Strain the custard through a fine-mesh strainer into a bowl, discarding any solids, then add the vanilla bean paste, the ½ cup of reduced root beer and the remaining 12 ounces of root beer, stirring to incorporate.
Set the bowl into a larger bowl filled with ice water and stir the custard well to promote quick cooling. Pour the custard into a container with a tightfitting lid; seal and refrigerate for at least 4 hours or up to overnight. Once the custard is thoroughly chilled, process it in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container; seal and freeze for up to a month.
Makes 12 servings (1½ quarts)
Nutrition | Per serving: 220 calories, 2 g protein, 19 g carbohydrates, 16 g fat, 10 g saturated fat, 100 mg cholesterol, 50 mg sodium, 0 g dietary fiber, 19 g sugar