Root Beer Floats with Homemade Vanilla Ice Cream – a delicious recipe with eggs, heavy cream, milk, sugar, vanilla, root beer. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the vanilla ice cream: Whisk the eggs in a large mixing bowl.
2
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.
3
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.
4
Remove from the heat and stir in the vanilla.
5
Let the ice cream base cool completely before adding it to an electric ice cream maker.
6
Freeze according to manufacturer's instructions.
7
For the root beer float: In a frosty mug, add 2 large scoops of the vanilla ice cream, then top off with root beer.
8
Repeat with the remaining ice cream and root beer.
9
Serve with large straws and spoons.
717
kcal
Calories
50
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 eggs, 2 cups heavy cream, 1 cup whole milk, 1 cup sugar, and more.
Yes, Root Beer Floats with Homemade Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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