Recipes for "hard ice cream"

In a tall glass, like a 12-ounce Collins glass, add the milk and chocolate syrup. Stir until the chocolate syrup is fully dissolved. A classic egg cream does not have a strong chocolate flavor, like chocolate milk or a chocolate milkshake. If you want more chocolate, add more!

Elana Lepkowski / Simply Recipes

Elana Lepkowski / Simply Recipes

Elana Lepkowski / Simply Recipes

Open a fresh can of seltzer—you want it to be super bubbly—and pour it into the glass over the back of a large spoon. Stir the drink vigorously until a foamy head forms on top. You can also use seltzer from a siphon. Enjoy immediately!

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Elana Lepkowski / Simply Recipes

Elana Lepkowski / Simply Recipes

Heat 1 cup of the cream, milk, sugar, and a pinch of salt in a medium saucepan on medium heat until steaming, but not boiling. Stir in the instant coffee until it is dissolved.

Pour the remaining 1 cup of cream into a medium size metal bowl. Set it in an ice water bath in a larger bowl. Set a mesh sieve on top of the bowls. Set aside.

In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk, cream, coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Pour the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. Be patient. This step can take 5 to 10 minutes.

Pour the custard through the sieve and stir it into the chilled cream. Chill mixture thoroughly in the refrigerator (several hours), or just set the bowl with the custard in a new ice bath.

When thoroughly chilled and ready to put into your ice cream maker, add the rum and the crushed Oreo cookies. Process the mixture in your ice cream maker according to the ice cream maker directions.

Transfer mixture to a plastic storage container and freeze until firm, at least 6 hours.

Consume the ice cream within the first few days if you want a creamy texture. It may form ice crystals within a few days because it has no stabilizers.