Old-School Root Beer Float with Vanilla Ice Cream

What you need

• 500 ml (2 cups) vanilla ice cream, about 8 scoops
• 1.4 l (4 bottles (12 fl oz each)) root beer, well chilled
• 120 ml (1/2 cup) heavy cream, whipped, optional, for topping
• 4 maraschino cherries, optional, for topping

Method

Restated from the original video

1. 1

   Set out 4 tall glasses, chilled in the freezer if there is time.

2. 2

   Pour a little root beer into each glass, just enough to cover the bottom by 2-3 cm.

3. 3

   Drop a scoop of ice cream into every glass.

4. 4

   Tilt the glass and pour more root beer slowly down the side until the foam reaches the rim.

5. 5

   Wait a few seconds for the foam to settle, then add a second scoop of ice cream.

6. 6

   Top up with root beer as the foam sinks.

7. 7

   If using, crown each float with whipped cream and one of the cherries. Serve right away with a straw and a long spoon.

Imported from pastrychefonline.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.