Description
A creamy and indulgent homemade ice cream that captures the caramel and spice notes of Dr Pepper soda, providing a silky and flavorful treat.
Ingredients
Scale
- 500 ml (2 cups) Dr Pepper soda
- 240 ml (1 cup) whole milk
- 480 ml (2 cups) heavy cream
- 150 g (3/4 cup) granulated sugar
- 4 large egg yolks (about 80–90 g)
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine sea salt
- Optional: 15 g (1 tbsp) light corn syrup or glucose
Instructions
- Pour Dr Pepper into a medium saucepan and bring to a gentle simmer; reduce to about 150 ml (2/3 cup) over 10-12 minutes.
- In a separate saucepan, combine milk, cream, and 75 g (1/2 cup) of the sugar, warming until just steaming.
- Whisk egg yolks and remaining sugar until pale and thickened.
- Temper yolks with warm milk mixture, then return to the saucepan and heat until custard coats the back of a spoon.
- Stir in reduced Dr Pepper, vanilla, and corn syrup, then strain and cool to room temperature.
- Refrigerate the mixture until thoroughly chilled, at least 4 hours.
- Churn according to your ice cream maker’s instructions until soft-serve consistency, then freeze for at least 2 hours.
- Scoop and serve, letting it sit at room temperature for 5-10 minutes if too hard.
Notes
Make sure to fully chill the base before churning to prevent iciness. Using corn syrup helps maintain a softer texture in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning/Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/2 cup)
- Calories: 280
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 165mg