Who doesn’t like rum and Coke? And those flavors make a great ice cream.

　　

Ingredients

makes about 3 cups

　　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

　　

Step 1

Set up an ice bath in a large bowl.

　　

Step 2

Put 2 tablespoons of the cola syrup in a bowl with the egg yolks.

　　

Step 3

Put the remaining 1/2 cup plus 2 tablespoons cola syrup and the milk in a saucepan. Whisk together and bring to a simmer. This may look curdled; don’t worry, it will come together with the yolks.

　　

Step 4

Whisk the yolks and syrup until light. 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). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you’re very close to the right temperature. Strain into a medium bowl and set into the ice bath. Chill completely, stirring often.

　　

Step 5

Mix thoroughly with an immersion blender, then freeze in an ice cream maker. Add the rum just before the ice cream finishes churning. Pack into a plastic container and freeze for at least 2 hours before serving.

　　Cooks' Note

　　You can find cola syrup in many drugstores or online from Drugstore.com.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__