Monday, August 8, 2016

Rum and Brownie Ice Cream!

I got a new job where we have random things like bottles of rum lying around, so I took it upon myself to make birthday ice cream for me and another girl born on the same lucky date!! We used Selva Ray cacao rum, so it's kind of chocolatey and super sweet - it turned out SO TASTY!! I still can't quite figure out how you'd mix this as a beverage, but as a dessert, it was amazing.

I used a modified version of this recipe since I love alcoholic ice cream so much!!

Ingredients

1 cup whole milk
1 1/2 cups heavy cream
1/2 cup plus 2 Tbsp sugar
6 large egg yolks
1/8 teaspoon kosher salt
3 1/2 Tbsp rum
1/2 teaspoon vanilla extract
4 little brownie bites, torn into tiny pieces

How To

Mix milk, cream, and 1/2 cup sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil.
Meanwhile, whisk yolks, 2 Tbsp sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.
Whisking yolk mixture constantly, gradually add a few tablespoons at a time of hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard through a fine mesh sieve into another bowl. Let custard cool completely, stirring often.
Stir 1 Tbsp. rum and vanilla into custard. Add more rum to taste by tablespoons, if desired.

Cover and chill for at least 4 hours, up to overnight.
Process custard in an ice cream maker according to manufacturer's instructions. Add the brownie bites during the last 2 minutes, transfer ice cream to an airtight container, cover, and freeze.

Enjoy with coworkers and tiny party hats!! Happy birthday, Alana!! (And me!)
  



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