Ingredients
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 Tablespoon root beer extract
Preparation
Step 1
1. Warm the milk, sugar, 1 cup of cream, and salt in a medium saucepan. Cover the pan and remove from heat.
2. Pour the remaining 1 cup of cream into a large bowl and set a fine mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks until smooth. Slowly pour the warmed milk mixture into the bowl of egg yolks, whisking constantly. Scrape the entire mixture back into the saucepan.
4. On medium heat, stir constantly with a spatula, scraping the bottom of the pan as you stir, until the mixture thickens slightly and coats the back of the spatula. Pour the custard through the strainer, into the bowl with the cream and stir.
5. Add the vanilla extract and root beer extract. Cover and refrigerate until the mixture is completely chilled.
6. Freeze the chilled base in your ice cream maker according to the manufacturer’s instructions.