Rum and Coke Ice Cream

• 3/4 cup (175g) cola syrup (see Note)
• 7 large egg yolks
• 2 cups plus 3 tablespoons (525g) whole milk
• 1/4 cup plus 3 tablespoons (65g) Appleton Estate Jamaica rum or other golden rum

1. Set up an ice bath in a large bowl.
2. Put 2 tablespoons of the cola syrup in a bowl with the egg yolks.
3. Put the remaining 1/2 cup plus 2 tablespoons cola syrup and the milk in a saucepan.
4. Whisk together and bring to a simmer.
5. This may look curdled; dont worry, it will come together with the yolks.
6. Whisk the yolks and syrup until light.
7. When the milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this).
8. Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.
9. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
10. Strain into a medium bowl and set into the ice bath.
11. Chill completely, stirring often.
12. Mix thoroughly with an immersion blender, then freeze in an ice cream maker.
13. Add the rum just before the ice cream finishes churning.
14. Pack into a plastic container and freeze for at least 2 hours before serving.

cola syrup, egg yolks, milk, estate

Taken from www.epicurious.com/recipes/food/views/rum-and-coke-ice-cream-376873 (may not work)