Root Beer Float Ice Cream

1 c. whole milk
3/4 c. sugar
2 c. heavy cream (not cooking cream)
10+ Tbsp. Torani root beery syrup
6 large egg yolks
2 tsp. root beer extract

Warm the milk, sugar, cream, and root beer syrup in a saucepan until the sugar dissolves.  Cover, remove from heat, and allow to steep for at least 30 minutes.

Separate eggs and place in a bowl.  (You can save the egg whites for cones later.)  Whisk egg yolks together.

Once the milk/cream mixture has finished steeping, warm the milk/cream mixture over a low-medium flame.  When warm, slowly add a little bit of the mixture into the egg yolks.  Continue this process until the egg yolks have been tempered.  Then add them into the milk/cream mixture.  Continue stirring, scraping the bottom as you stir.  Stir until the mixture thickens and coats the back of the spatula.

Once it coats the back of the spatula, remove from heat.  Stir in the root beer extract and then place in an ice bath.  Continue to stir mixture until the mixture has cooled.  Once cooled, transfer into the refrigerator.  Allow to chill thoroughly in the refrigerator while it cools (about 6 hours).

When ready, churn mixture in your favorite ice cream maker.  Place in the freezer.