Raspberry Soda Ice Cream

Ingredients

• 2 cups Whole milk (Base ingredient for custard (quantity estimated based on standard ice cream proportions).)
• 2 cups Heavy cream (Base ingredient for custard (quantity estimated).)
• 3/4 cup Granulated sugar (Base ingredient (quantity estimated; reduced slightly to account for sweet soda).)
• 6 large Egg yolks (Base ingredient (quantity estimated from 'mixture with eggs' reference).)
• 12 ounces Raspberry soda (Originally 'one bottle'. Use a high-quality raspberry soda.)

Instructions

1. 1In a saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer. In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Slowly pour the hot milk mixture into the eggs while whisking constantly to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
2. 2Remove the custard from heat and let it cool completely. Refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled before churning.
3. 3Once the custard is completely cold, gently stir in the bottle of raspberry soda. Do not add any additional food coloring or essence, as the soda provides sufficient flavor and color. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.