Step 1

In a medium-sized saucepan on medium heat, bring half-and-half and heavy whipping cream just to a simmer, stirring periodically.

Step 2

Remove from heat.

Step 3

In a medium-sized mixing bowl, whisk the egg yolks until they lighten in color.

Step 4

Gradually add the sugar and whisk to combine.

Step 5

Add the cream mixture a little bit at a time into the eggs until you've added 1/3 of the mixture. If you add it too quickly, you can accidentally cook the eggs.

Step 6

Pour egg mixture back into the saucepan with the remaining cream and place on low heat.

Step 7

Cook until the mixture thickens slightly and coats the back of a spoon (the temperature should be around 175 F). This will happen very quickly.

Step 8

Remove from heat and let sit for 30 minutes to cool to room temperature.

Step 9

Stir in cola mix.

Step 10

Refrigerate until the entire mixture is cold (about 4 hours).

Step 11

Pour into an ice cream maker and proceed according to the manufacturer's instructions.

Step 12

Remove from ice cream maker and place in a sealed container in the freezer for 3-4 hours until the ice cream hardens.

Step 13

Enjoy!