I bought a third kitchen appliance. It’s a SodaStream, one of those machines that carbonates water. It is amazing.
You put water in the bottle. You put the bottle in the fridge. When it is cold, you screw the bottle into the machine. You press a button. And — presto — Seltzer! If you pour flavored syrups into that, you get soda.
Root beer floats were inevitable. Because I had the root beer syrup anyway, I doubled the root beer-y-ness and made root beer ice cream to go in it.
Root Beer Ice Cream
Makes about 1 Quart
Ice Cream base recipe from The Perfect Scoop by David Lebovitz
1. Separate the eggs and whisk the yolks.
2. Warm the milk, sugar, and 1 cup of the heavy cream over medium heat, stirring the whole time until all the sugar is dissolved.
3. While whisking constantly, pour about half of the warm mixture into the eggs.
4. Pour the milk-egg mixture back into the rest of the milk in the saucepan.
5. Heat over medium-low, stirring constantly, scraping the bottom of the pot with your spoon for about 6 minutes, or until the mixture starts to thicken.
6. Pour warm mixture through a sieve, into a bowl containing the rest of the cream.
7. Add the root beer mix and salt and stir.
8. Cover the custard with saran wrap, pressing the saran wrap over the whole surface of the custard.
9. Cool in the fridge, probably overnight-ish.
10. Churn in your ice cream maker as instructed.
Also optional: blinking cruise souvenir glass .