Boozy Root Beer Float Recipe

Heat the Dairy Mixture

In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm, but do not let it boil.

Whisk Egg Yolks

In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.

Combine and Thicken

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).

Add Vanilla

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.

Chill and Freeze

Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.

Prepare Glass

Take a tall glass and place one scoop of the homemade vanilla gelato at the bottom.

Add Root Beer

Slowly pour 12 oz of Not Your Father's Root Beer over the gelato, allowing it to froth and bubble.

Garnish

Top the float with whipped cream, a drizzle of chocolate syrup, and finish with a maraschino cherry on top.

Serve

Serve immediately with a straw and a spoon for enjoying the gelato.