Cold Buttered Rum, first attempt
Mar. 24th, 2013 07:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cold Buttered Rum.
2 cups whole milk
2 cups cream
1/2 cup sugar
1/2 cup muscovado sugar
1 cup butter, diced
1 tsp lemon juice
4 eggses (I used duck eggses)
1/4 tsp salt
2 tsp nutmeg
2/3 cup dark rum (I used Whaler's Dark, which is our house rum.)
Combine the milk and cream in a saucepan and add the sugar. Place the pan over medium heat and scald the milk (remove when bubbles form along the edge). Remove from heat and set aside.
In another saucepan, place the butter over low heat. When melted, increase the heat to medium. Watch carefully, using a spoon to push aside the foam to check the color of the milk solids. When they turn brown and you smell a sweet, nutty aroma, remove the pan from the heat, add the lemon juice, and transfer to a bowl to cool until no longer hot to the touch.
In a large bowl whisk the eggses, the muscovado sugar, and the salt until light in color and thick. Whisk in the cooled brown butter, adding it slowly and whisking vigourously to emulsify the texture. When fully incorporated, slowly whisk in the rum and nutmeg and then the milk mixture. Pour into a clean pan (yes, another one) and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon - about 190 degrees. Cool quickly by placing into a larger bowl of ice water. Stir often until cool. Cover and refrigerate overnight to meld the flavors.
The next day, churn according to the ice cream maker instructions. Freeze for a day before serving.
What worked: Using the brown butter base (and Strauss milk and cream) meant that it had a nice buttery feel. (Possibly a bit too buttery, according to the fuzzy upstairs neighbor. The curvy upstairs neighbor and I didn't think so, though.) I was worried about it setting up with all the alcohol but that turned out not to be a problem: it was still softish, but scoopable. I was also afraid I had added too much nutmeg - I really like nutmeg - but that wasn't the case.
What didn't: It didn't taste like hot buttered rum. Needs more rum flavor. I can't add more rum, because it's close to the limit on booze and freezing. I either need to find a rummier rum, or use rum flavoring, or possibly both. I'm going to check the Humphry Slocombe cookbook to see what they do for booze ice cream recipes.
Will I make it again? In another couple of months, yes. It's too good an idea not to try to perfect.
2 cups whole milk
2 cups cream
1/2 cup sugar
1/2 cup muscovado sugar
1 cup butter, diced
1 tsp lemon juice
4 eggses (I used duck eggses)
1/4 tsp salt
2 tsp nutmeg
2/3 cup dark rum (I used Whaler's Dark, which is our house rum.)
Combine the milk and cream in a saucepan and add the sugar. Place the pan over medium heat and scald the milk (remove when bubbles form along the edge). Remove from heat and set aside.
In another saucepan, place the butter over low heat. When melted, increase the heat to medium. Watch carefully, using a spoon to push aside the foam to check the color of the milk solids. When they turn brown and you smell a sweet, nutty aroma, remove the pan from the heat, add the lemon juice, and transfer to a bowl to cool until no longer hot to the touch.
In a large bowl whisk the eggses, the muscovado sugar, and the salt until light in color and thick. Whisk in the cooled brown butter, adding it slowly and whisking vigourously to emulsify the texture. When fully incorporated, slowly whisk in the rum and nutmeg and then the milk mixture. Pour into a clean pan (yes, another one) and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon - about 190 degrees. Cool quickly by placing into a larger bowl of ice water. Stir often until cool. Cover and refrigerate overnight to meld the flavors.
The next day, churn according to the ice cream maker instructions. Freeze for a day before serving.
What worked: Using the brown butter base (and Strauss milk and cream) meant that it had a nice buttery feel. (Possibly a bit too buttery, according to the fuzzy upstairs neighbor. The curvy upstairs neighbor and I didn't think so, though.) I was worried about it setting up with all the alcohol but that turned out not to be a problem: it was still softish, but scoopable. I was also afraid I had added too much nutmeg - I really like nutmeg - but that wasn't the case.
What didn't: It didn't taste like hot buttered rum. Needs more rum flavor. I can't add more rum, because it's close to the limit on booze and freezing. I either need to find a rummier rum, or use rum flavoring, or possibly both. I'm going to check the Humphry Slocombe cookbook to see what they do for booze ice cream recipes.
Will I make it again? In another couple of months, yes. It's too good an idea not to try to perfect.
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no subject
Date: 2013-03-25 02:25 pm (UTC)no subject
Date: 2013-03-25 04:36 pm (UTC)I understand wanting boozy ice cream (sounds fabulous). But if you think that adding more rum might adversely affect the texture because of the alcohol, and you want more rum flavor, then one solution is to add more rum but cook off some of the alcohol.
no subject
Date: 2013-03-25 06:46 pm (UTC)no subject
Date: 2013-03-25 07:20 pm (UTC)At least you get to pick where you make your compromises...