Reduce the Dr. Pepper:

• In a small saucepan, simmer the Dr. Pepper over medium heat until reduced to about ½ cup. Let it cool completely.

Prepare the Custard Base:

• In another saucepan, heat the heavy cream, whole milk, granulated sugar, and salt over medium heat until hot but not boiling.

Temper the Egg Yolks:

• In a bowl, whisk the egg yolks.

• Slowly drizzle some of the hot cream mixture into the yolks while whisking constantly to temper them.

Thicken the Custard:

• Pour the tempered yolks back into the saucepan with the cream mixture.

• Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170–175°F).

Flavor the Ice Cream:

• Remove from heat and stir in the reduced Dr. Pepper and vanilla extract.

Chill the Base:

• Strain the mixture through a fine sieve into a clean bowl.

• Refrigerate for at least 4 hours, preferably overnight, until completely chilled.

Churn the Ice Cream:

• Churn the chilled base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze to Firm:

• Transfer the churned ice cream to an airtight container and freeze for 4–6 hours until firm.