CHOCOLATE ICE CREAM SODA RECIPE RECIPES

Steps:

• For the infused peppermint simple syrup: Combine the crushed candies with 1 1/2 cups of water over medium heat. Simmer until the candy is dissolved; remove from the heat. Strain if any candy bits remain. Let cool.
• For the chocolate peppermint sodas: Pour the crushed candies into a small dish. Dip the rims of 2 highball glasses in water and roll in the crushed candies to coat the rims. (You may need to press them on a bit with your fingers to evenly coat the rims.)
• Fill the glasses halfway with ice. Add 1 ounce of the simple syrup to each glass, divide the seltzer between the glasses and stir to mix. Drizzle in the chocolate syrup and let it swirl down into the pink soda. Add a splash of vodka if desired.

Steps:

• Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
• In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
• Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
• Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
• Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
• Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
• Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.