thepioneerwoman
Dr Pepper Floats with Homemade Vanilla Ice Cream
Try these Dr Pepper Floats with Homemade Vanilla Ice Cream once, and your kids will be asking you to make them all summer. Here's how to make them, step by step.
👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●knife
- ●bowl
- ●strainer
- ●stove
📝 Preparation Steps
1
Heat the half-and-half and sugar in a medium saucepan over low heat. Split the vanilla bean lengthwise down the middle with a small knife. Use the knife to scrape along the inside of the bean to extract all of the vanilla “caviar.” Add to the saucepan. (You can also drop in the empty vanilla bean to extract all the flavor. Just make sure to discard the bean before moving to the next step.) Turn off the heat when the mixture is totally heated.
vanilla bean1/2
2
Beat the egg yolks in a large bowl with an electric mixer until pale yellow and slightly thick. Temper the egg yolks by slowly drizzling in 3/4 cup of the hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the saucepan with the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Strain the custard through a fine-mesh strainer into a large bowl, then add the heavy cream. Stir to combine.
large egg yolks4
3
Refrigerate the mixture until cold, at least ⏱️ 2 hours, then churn in an ice cream maker until thick. Spoon it into a separate container and freeze until firm, about ⏱️ 8 hours.
4
Scoop some ice cream into each glass and top with Dr Pepper.
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