Friday, June 19, 2015

Rum No-Raisin Ice Cream

Quite some time ago, when my husband and I went on a Caribbean cruise, we enjoyed plenty of sun, sea, and rummy tropical drinks. Rum wasn't in just the drinks, though.

Rum raisin ice cream was on the dessert menu and the pool menu and the snack menu and probably the room service menu, too.

Which was ... not great. I love rum and dislike raisins.

But that's okay. Now I make my own rum ice cream, without raisins.

If I was tempted to add something else to the ice cream to make up for the lack of dessicated grapes, I'd add probably add walnuts. But I actually like it just like it is.

The Ron Zacapa 23 Rum that I used is a deep-flavored rum, so it adds lovely caramelly flavor to the ice cream. But if you don't have that brand, I suggest using a dark rum rather that a light one.

Light rums are great for fruity cocktails and citrusy punches, but they wouldn't have the same impact as the dark rum in this ice cream.

Okay, if you have to, a golden rum would work, too. Just until you have a chance to run to the store for that bottle of dark rum you know you want, anyway.

I also added just a little bit of Butter Rum flavoring, to add buttery notes and even more rumminess to the ice cream.

If you remember butter rum candies - the less-common cousin of butterscotch candies - that's the flavor that the Butter Rum flavoring adds.

If you don't have Butter Rum flavoring, don't worry. The rum adds plenty of flavor on its own.

Rum No-Raisin Ice Cream
Makes about 1 quart

3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 cups heavy cream
1 cup milk
1/4 cup dark rum
1/2 teaspoon Butter Rum Flavoring

Combine the sugar, salt, and cornstarch in a heavy-bottomed saucepan. Whisk. Add the cream and milk. Whisk to combine. Make sure there are no lumps of cornstarch before you turn on the heat.

Heat on medium, stirring until the sugar dissolves. Continue cooking, stirring often, until the mixture comes to a frisky simmer and it thickens. It tends to froth and boil up in the pan, so watch it as it reaches a boil.

When it has thickened, turn off the heat and stir in the rum and the butter rum flavoring.

Transfer to a storage container and refrigerate until fully chilled. I usually let it chill overnight.

When the mixture is fully chilled, churn in your ice cream maker according to the manufacturer's instructions, then transfer to a storage container and freeze until firm.