If you’re on a diet, you might as well just close this page right now. We could practically feel our clothes getting tighter just reading the list of ingredients, but we forged ahead. You know this job requires some sacrifices in the name of “rum research”.
Anyway, we saw this recipe posted by Gosling’s Rum the other day, and being big fans on their Dark ‘N Stormy Drink, we knew we had to give it a whirl.
There are a few steps to it, and we modified the steps just slightly to make it a bit easier (and to use a few less pots and pans) and the results were still, well, rumlicious. And, as if the ice cream isn’t rich enough by itself, we decided to make a rum sauce (find our rum sauce recipe after the ice cream recipe) and drizzle it over the ice cream before serving…seriously yum.
Oh, and if you don’t want to go through all the steps to make the ice cream from scratch, Goslings recommends “buying some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling’s Black Seal Rum and blend it all in. Re-freeze and serve when ready.” Hmmm. Maybe we’ll try it that way too!
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Dark 'N Stormy Ice Cream
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
Find more delicious rum recipes here!
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Papaya, mango, rum and ice cream – what’s not to like about this summer dessert drink? This tasty concoction reminds me of the great fresh fruit (and rum!) that we enjoyed in Jamaica. We just barely blended the papaya, mango and rum so that there were still small chunks of papaya – but you can blend it longer if you want a creamier mix.
