Cinnamon Rum Ice Cream (to accompany Caramel Apple Tartlets)
Adapted from this recipe.
(make ahead - ice cream needs to freeze overnight for best results)
Whisk 6 large egg yolks to blend in a medium bowl. Pour 1 cup heavy whipping cream into another medium bowl. Place a large strainer over the bowl with the cream in it. Whisk 1 1/2 cups whole milk, 3/4 cups sugar, and 1/2 cup heavy whipping cream in a heavy medium saucepan and bring to a slow simmer. Stir until the sugar dissolves. Gradually (and do this slowly, or you will cook the egg) whisk the hot milk and sugar mixture into the blended egg yolks. One it is blended, pour it back into the saucepan and stir constantly over medium-low heat until the mixture thickens and the temperature reaches 160 to 170. If you boil it, start over - it is too hot and the chemical composition has permanently altered. Once it reaches 160 to 170, you have made custard. Pour the custard through the strainer into the cream. Whisk it together and add 3 tablespoons dark rum and 1 1/2 tablespoons ground cinnamon. Refrigerate the mixture until cold. I left it in about 3 hours.
After it's chilled, process it in your ice cream maker. I highly recommend the ice cream maker attachment for the kitchenaid mixer. It makes making ice cream very easy. All you have to do is set up the frozen bowl on the stand and let it run for 20-30 minutes until the ice cream starts to solidify.
After you have ice cream, taste it. Then freeze it overnight.
Tuesday, April 13, 2010
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