Root Beer Float with Meringues Ice Cream

By Dustin

Ingredients

• 3 cups cream
• 1 cup whole milk
• 1/2 cup sugar
• 5 egg yolks
• Pinch of kosher salt
• 1 teaspoon vanilla extract
• 2 1/2 teaspoons root beer concentrate (McCormick)
• 8 vanilla meringue cookies (about 3 oz)

Details

Servings 1
Preparation time 35mins
Cooking time 55mins
Adapted from lickmyspoon.com

Preparation

Step 1

Heat the milk and cream in a saucepan over medium-low heat, just so it gets a little frothy on top, about 10 minutes. Don’t let it come to a boil.

Set up an ice bath by filling a large bowl about halfway full with ice and water. Place a smaller bowl (that holds at least 2 quarts) in the larger bowl and set a strainer over it.

In another saucepan, whisk together the sugar, egg yolks, and salt. Temper the dairy into the egg mixture by gradually pouring some of the milk and cream into the yolks, whisking constantly as you pour. Continue doing this until all the dairy is combined.

Cook over low heat, stirring constantly with a flat-edged wooden spatula or heat-resistant rubber spatula. Stir in a sideways figure eight motion, drawing the spatula down the center of the pan, up around one side, down the center again, and up the other side. Do this until the custard thickens enough to coat the spatula, about 10 minutes.

Strain immediately over the ice bath and stir until cool. Add the vanilla and root beer concentrate. Let stand, adding more ice as necessary, until the mixture is very cold, about 30 minutes.

Set up your ice cream maker and pour the chilled base into the frozen canister. About 10-15 minutes into the churning process, when the mixture is about the consistency of soft-serve, add in the crushed meringues so that they get evenly mixed in. Save a handful for garnishing.