I have a confession. I eat ice cream every…single…day. Not a lot (and sometimes just a spoonful or two) but I feel that my day would somehow be weird and incomplete without it. I also love to mix ice creams so there are normally ~3 containers of ice cream in our freezer at any given time (keep in mind that Nathan almost never eats ice cream…the ice cream is all mine…MINE!) I don’t often go for the ‘normal’ flavors…I’m a sucker for the weird ‘limited edition’ flavors with chunks of something or other floating around in it. No plain vanilla around here! Well, given my passion and propensity for ice cream, you can imagine my elation when we received an ice cream maker for Christmas (given to us mainly because it was at the top of our wish list marked with a bold “WE NEED THIS” in 72 point font.)
I now want to turn everything into ice cream as you can tell by Nathan and I’s recent conversation below:
Nathan: I’m not feeling well today…I think I have this cold that’s been going around.
Katryn: Oh dear…I’m sorry. I think you’ll feel better if I make you some chicken noodle soup…ice cream.
In an effort to inspire us to make a palatable ice cream in keeping with the spirit of the blog, Nathan suggested we make buttered rum ice cream. Hot buttered rum has been on our ‘blog to-do list’ for quite some time now. But why make hot buttered rum when you can make hot buttered rum ice cream with fudge brownie chunks in it? This, dear readers, is truly a decadent delight of arctic glory. Especially when paired with our homemade ice cream cones that were surprisingly easy and fun to make (no waffle cone iron needed!) Get your ice cream maker out and give this a try…and stay tuned for many more frozen confections from Rampant Cuisine!
Katryn didn’t really feel like she could pair a wine with our ice cream but I’m no wuss. I thought that some rich coffee flavors would compliment our ice cream well so I grabbed this cream stout to drink. With a roasted aroma as well as coffee and anise flavors this super dark beer has a crisp taste at first but finishes smoothly. Stouts don’t do it for me on a regular basis but it was a pretty good beer to wash down our ice cream!
Buttered Rum Ice Cream
¼ cup dark rum
¼ cup water
1 cup brown sugar
⅛ tsp. salt
⅛ tsp. freshly grated nutmeg
2 egg yolks
2 Tbs. butter, diced, at room temperature
1 cup milk
1 tsp. vanilla extract
1 cup heavy cream
Fudge brownie bits, to taste. (Recipe will be posted on Katryn’s Baking Corner later this week!)
Caramel syrup, recipe follows.
(Makes about 1 quart)
Make the rum syrup: Mix the rum, water, brown sugar, and salt in a small bowl and grate in the nutmeg. Stir to dissolve, and cook on low heat until it turns into a light syrup, about 2 minutes.
Whisk the egg yolks in a double boiler until fluffy. Turn the heat to low and slowly stream the rum syrup into the eggs while stirring gently.
Gently cook the mixture over low heat while stirring continuously with a heatproof spatula or flat-ended wooden spoon. Turn off the heat when you can draw a line on the back of the spoon with your finger and the line retains its shape. Stir in the butter.
Cover and chill the custard for at least 8 hours.
Once the custard is completely cold pour it into a large bowl and whisk in the milk and vanilla extract.
In a separate bowl, whisk the heavy cream vigorously until it reaches soft peaks.
Fold the whipped cream into the custard.
Churn the ice cream in your ice cream maker for at least 20 minutes. Gently fold in brownie bits with a rubber spatula.
Transfer ⅓ of the ice cream into a glass container and drizzle a layer of the caramel on top. Layer on another ⅓ of the ice cream and drizzle another layer of caramel. Top with the remaining ice cream and put the ice cream in the freezer to set, about 2 hours.
Caramel Syrup:(Recipe found here.)
½ cup of sugar
3 Tbs. butter
¼ cup heavy whipping cream
First, before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast, the sugar will burn. Safety first – make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
Heat sugar on moderately high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably.
Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass container and let sit to cool to room temperature.
Ice Cream Cones: (Recipe found here)
¼ cup egg whites (about 2 large egg whites)
7 tablespoons sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
⅔ cup flour
2 Tbs. unsalted butter, melted
Preheat the oven to 350°F.
In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible (you’re likely to get 2 rounds on one standard baking sheet).
Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they’ll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, so don’t worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it’s too firm, return the baking sheet to the oven for a minute or so until it’s pliable again.)
Repeat, using the remaining batter. You’ll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.