Root Beer Float Ice Cream Bars

source: chocolatemoosey.com Carla Cardello
Serves: 6 bars
Ingredients:
1/4 cup whole milk
1 1/2 tablespoons granulated sugar (original 2 tablespoons)
1/2 cup heavy whipping cream
Pinch of salt
1 egg yolk
1/4 teaspoon vanilla extract
1 cup root beer

Method:

In a medium saucepan, whisk together the milk, sugar, 1/4 cup heavy cream and salt.

Warm until it starts to boil.

In a small bowl, lightly beat the egg yolk.

Pour in some of the milk mixture then pour it all back into the saucepan.

Bring to a boil and cook until the custard thickens and coats the back of a spoon.

Remove from the heat and whisk in the vanilla, remaining 1/4 cup cream and root beer.

Pour into molds and freeze for at least 4 hours or overnight.

Notes:

If you want to skip the molds, freeze according to your ice-cream maker or freeze by hand.