Directions:

In a medium saute pan over medium heat, bring the root beer to a rapid simmer. Continue to simmer until the root beer is reduced to about ½ cup and has a syrupy consistency. Remove from heat and set aside to cool. 

In a medium heatproof glass bowl, whisk together the eggs. Gradually whisk in the cream and milk until incorporated. Add the sugar a little at a time and whisk until completely dissolved. 

Set the bowl over a pot of simmering water over low heat (the bottom of the bowl should not touch the water). Heat the egg mixture, stirring occasionally, until it coats the back of a spoon, about 40 minutes. Remove the bowl from the heat and stir in the root beer syrup (if the syrup is no longer liquidy, you can reheat the mixture over low heat until it is just pourale but isn’t very hot). Stir until evenly combined and then pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and store in the freezer.

Makes 1 quart