I have to admit that I was a bit nervous when I received a baking blog for this week’s recipe swap. Although I really enjoy it, I tend to not bake all that much since I will eat anything that is sitting in front of me, and since I stay at home and the Husby works by himself, I don’t have anywhere to dispose of the leftovers. So for me the math is simple – If I don’t bake any treats, I won’t eat any treats. I do, however, read Eva’s blog regularly and find myself drooling over nearly every post. So really, I had no reason to be intimidated, especially since the Blogger’s Choice Swap allows me to choose any recipe on her site.
As soon as I saw her post for Root Beer Float Ice Cream, I knew it was the one for me. I LOVE root beer and root beer floats so it was quite an easy sell. I had attempted a different recipe for root beer float ice cream earlier this summer and wasn’t impressed but figured it was due to its use of sweetened condensed milk and no heating or chilling before churning. It just tasted off. I was so disappointed. But then I saw that Eva’s recipe called for the inclusion of vanilla extract, I knew that’s what had been missing!
This recipe is so much more like the real thing. The vanilla notes are prevalent but not overwhelming, and it definitely gives the ice cream the characteristic creamy and satisfying qualities of a float. I’m really glad I tried this version and I’m excited to make it again and again!
- 2 Eggs
- 3/4 Cup Sugar
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 2 tsp. Vanilla Extract
- 1 Tbsp. Root Beer Extract
Crack the eggs into a mixing bowl and whisk until light and fluffy, about 2 minutes.
Add the sugar a little bit at a time, whisking in between each addition until completely blended into the egg mixture.
Pour in the cream, milk, vanilla and root beer extracts and whisk to blend.
Transfer the mixture to your ice cream maker and churn to freeze according to manufacturer's instructions.
From Eva Bakes