Coffee Oreo Ice Cream

1. Stage

Infuse the cream with coffee, then add milk and sugar: 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.

2. Stage

Prepare an ice bath: 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.

3. Stage

Temper the eggs: 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.

4. Stage

Cook the custard: 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.

5. Stage

Strain into chilled cream, then chill: 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.

6. Stage

Churn with the rum and Oreos: 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.

7. Stage

Freeze the ice cream until firmed up: 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.