Classic Root Beer (root Beer & Vanilla Soft Serve) Recipe
Make Classic Root Beer (root Beer & Vanilla Soft Serve) Recipe in just 5h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soft Serve Base
Method
Soft Serve Method
- 1
Whisk yolks and sugar
In a medium bowl, whisk together egg yolks and granulated sugar until pale and slightly thick.
- 2
Warm dairy
In a saucepan, combine whole milk, heavy cream, and salt. Heat over medium heat until the mixture just begins to steam around the edges. Do not boil.
- 3
Temper the eggs
Slowly whisk a ladleful of the hot dairy into the yolk mixture to temper, then gradually whisk the tempered yolk back into the saucepan.
- 4
Cook the custard
Cook, stirring constantly, over medium heat until the custard thickens enough to coat the back of a spoon and reaches about 170°F / 77°C. Do not let it boil.
- 5
Chill the base
Strain the custard through a fine-mesh sieve into a clean bowl. Chill for at least 4 hours, or until completely cold.
- 6
Flavor the base
Once cold, whisk in root beer concentrate and vanilla extract until evenly incorporated.
- 7
Churn and serve
Churn the base in an ice cream maker according to the manufacturer's instructions until soft-serve consistency. Serve immediately, or transfer to a freezer-safe container and freeze 1–2 hours for a firmer scoop.
