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1
Pour 2 ounces seltzer in each of 4 parfait glasses.
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2
Add 2 scoops of ice cream.
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3
Top with 2 tablespoons cola syrup, about 1 ounce more of the seltzer, and garnish with a cherry.
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4
Combine the half-and-half, vanilla bean and seeds and salt, in a nonreactive saucepan over medium heat.
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5
Bring the half-and-half to a boil to scald it, and remove the saucepan from the heat.
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6
Beat the sugar and egg yolks in a bowl.
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7
Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used.
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8
Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
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9
Remove from the heat, strain through a fine mesh sieve and cool completely.
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10
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
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11
Remove the ice cream from the machine and place in a freezer-safe container and freeze until firm, about 8 hours.
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12
Simmer all ingredients for 10 minutes.
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13
Cool to room temperature, cover, and steep refrigerated for several hours and up to overnight.
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14
Strain through a fine sieve.
