Pour condensed milk and root beer into ice cream freezer, mixing together.
Freezer until mixture is thick and slushy. Tastes like a root beer float.
Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.
Into a large chilled glass (not plastic), add root beer and ice cream, 2 scoops, then add toppings if desired.
Place half the ice cream in a chilled 16-ounce mug. Pour root beer over ice cream. Scoop remaining ice cream on top.
Serve immediately with a spoon and a straw!
Whip eggs until foamy, then slowly pour in sugar while continuing to whip eggs until ribbony. Fold in cream, milk, vanilla extract, root beer extract until evenly mixed.
Freeze in ice cream maker according to manufacturer's directions, about 30 minutes.
Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
Combine pork, barbecue sauce, root beer, dry soup mix, salt and pepper in CROCK-POT slow cooker; turn pork to coat. Cover; cook on LOW 8 to 10 hours.
Remove pork to large cutting board; shred with two forks. Serve on buns, if desired. Serve with chips and pickles, if desired.
Note: Unless you have a 5-, 6- or 7-quart CROCK-POT slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
Bring root beer and sugar (or Splenda) to a boil in heavy medium saucepan over high heat.
Reduce heat to low and simmer for 45 minutes or until mixture has reduced by 3/4 and is syrupy.
Remove from heat and allow syrup to cool to room temperature.
Serve on top of vanilla ice cream.( I use no sugar added ice cream).
Serving suggestion: top with crushed hard root beer candy, whipped cream and a cherry.
I think I shall try this with Diet Orange Cream Soda also!
Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate.
Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.
In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Place 1 large scoop vanilla ice cream into 8 tall glasses.
Pour 3/4 cup root beer over the ice cream.
Drizzle each glass with about 1 tablespoon caramel syrup.
Serve immediately.
Bring water and sugar to a boil, remove from heat and add Root Beer flavoring.
Cool then add dry ice approx 1 hour before serving.
The cane sugar gives it a creamy flavor. I have not experimented with other different Root Beer flavorings, but I hear you can get different kinds at brewery supply stores, or on the internet -- I got mine from the local grocery store (its near the seasonings and flavorings).
Stir together water and sugar in a 5-gallon beverage container.
Stir in root beer extract.
Add 1.5 pounds dry ice and add more as needed. Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !)
After about 15 minutes, the root beer will be carbonated and ready to go.
Heat oven to 350\u00b0.
Prepare and bake cake mix in 12-cup Bundt cake pan as directed on package, except substitute root beer for the 1 1/4 cups water and add root beer concentrate with the root beer.
Cool 10 minutes.
Invert onto wire rack or heatproof serving plate; remove pan.
Cool cake completely.
Sprinkle with powdered sugar.
Serve with ice cream sprinkled with candies.
Mix together water, sugar and root beer extract.
Add dry ice slowly.
Use wooden spoon, not metal.
Mix in a large, plastic cooler.
Wait 20 minutes to serve.
Pre-chill root beer, condensed milk, and ice cream maker canister.
Combine root beer, condensed milk, and vanilla.
Fill ice cream maker canister with root beer mixture.
Freeze per ice cream maker's manufacturer's instructions.
Enjoy!
****NOTE: Zaar's data base would not calculate FAT-FREE sweetened condensed milk! So, if made with FAT-FREE, the actual calorie count and fat content will be LOWER than calculated!****.
Dissolve yeast in 1/2 cup warm water.
Dissolve sugar in 1 quart hot water.
Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar.
Set in warm sun for 4 hours.
The root beer will be ready to drink the next day.
Chill before serving.
Place a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass.
Fill the glass 3/4 full with root beer.
Set the fountain glass on a salad plate, for overflow.
Serve floats with straws and parfait spoons.
When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats.
Ah, the simple pleasures of life!
Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.
Preheat oven to 350 F.
Grease and flour two 9\" round pans.
Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
Bake as directed on package.
Chill cake for ease in splitting layers.
Split each layer into 2 thin layers.
Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
Serve immediately or store in refrigerator until ready to serve.
In a glass, fill it 1/3 full with root beer.
Stir several spoonfuls of ice cream into root beer.
Pour glass 3/4 full with rootbeer.
Top with ice cream.