Dark 'N Stormy Ice Cream
Delicious, creamy and spiked! Not diet friendly, but SUPER rumlicious!
Servings: 1 quart
Ingredients
For the Ice Cream
- 1 c. Sugar
- 2 c. Milk
- 2 c. Heavy Cream
- 8 Egg Yolks (Large)
- 1/2 c. Gosling's Black Seal Rum
- 1/2 c. Crystalized Ginger (chopped fine)
For the Rum Sauce
- 1/2 c. Brown Sugar
- 1/3 c. Butter
- 1/8 tsp. Vanilla
- 3 Tbs. Dark Rum (we used Goslings)
Instructions
To make the Ice Cream:
- In a saucepan combine the sugar, the milk, and the cream and scald the mixture over moderate heat, stirring.
- In a large bowl beat the egg yolks until they are light and thick and pour in the milk mixture through a fine sieve in a stream, stirring.
- Cook the mixture moderate heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of ice and stir until it is cool.
- In a small stainless steel or enameled saucepan reduce the Black Seal Rum over moderately high heat by half, taking care it does not ignite. Allow it to cool.
- Stir the Black Seal Rum and the crystalized ginger into the custard and chill the mixture, covered, for 2 hours.
- Pour into an ice cream maker to finish chilling and mixing.
To make the Rum Sauce:
- Melt butter in a saucepan over low heat. Add brown sugar and stir until dissolved.
- Turn off the heat, but leave the saucepan on the stove. Slowly and carefully pour in the rum, stir until it thickens slightly.
- Using a small spoon, drizzle over a bowl of ice cream.
Notes
(recipe by Goslings Rum – with slight variations)