Root Beer Ice Cream

In my personal opinion, I am a person of simplicity. This way of living tends to spill over into my cooking. I believe you will find my root beer ice cream recipe to be quite simple, yet quite tasty.

There is no need for an ice cream maker for this recipe. The prep time is quick and the ease of preparation is quite simple. The most difficult part is the time spent waiting for the ice cream to properly chill in the freezer. A minimum of six hours is suggested. For best results, I recommend leaving your ice cream in the freezer over night (roughly 8 to 12 hours if possible).

If you do not wish to use root beer as the flavoring for your ice cream, the sky is the limit. I have used this recipe to make eggnog ice cream in the past. I am sure you can come up with your own variation if the taste of root beer does not suit your pallet.

I look forward to hearing of your success with this simple recipe.

Ingredient amounts and instructions for preparation are listed below.

INGREDIENTS
3 egg yokes
1 (14-ounce) can of condensed milk
4 teaspoons of root beer extract
2 cups of heavy whipping cream.

INSTRUCTIONS FOR PREPARATION
Separate egg yokes from egg white and add yokes to a large bowl.
Stir in condensed milk
Stir in root beer extract
Pour mixture into freezer safe container and allow chilling for no less than six hours.

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