Circling in
Oct. 20th, 2013 08:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cold Buttered Rum, second attempt.
2 cups cream
1 cup milk
3 egg yolks
1/2 cupmuscovado sugar, divided
1/8 tsp salt
1/2 cup butter
1/2 tsp lemon juice
1/2 cup dark rum (I used Whaler's)
1 1/2 tsp nutmeg
1/2 tsp vanilla
Combine the milk and cream in a saucepan and add 1/4 cup sugar. Place the pan over medium heat and bring to a boil. Remove the pan from the heat and set aside.
In another saucepan, place the butter over low heat. When the butter is melted, increase the heat to medium. Watch carefully, using a spoon to push aside 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 egg yolks, the remaining 1/4 cup sugar, and the salt until light in color and thick. Whisk in the cooled brown butter, adding it slowly and whisking it vigorously to emulsify the mixture. When fully incorporated, slowly whisk in the vanilla and nutmeg, then the cream mixture. Pour the mixture into a clean pan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (190 degrees). Stir in the rum and cool quickly by placing it in a larger bowl or sink filled with ice water. Stir often until cool. Cover and refrigerate overnight to meld the flavors.
The next day, churn according to ice cream maker instructions. Freeze and let age for several days before serving.
What worked: Yum. Better texture than the last batch, and much better booze flavor (last time the rum got cooked out - this time there's alcohol still present!) I'm closing in on what I'm trying to accomplish: hot buttered rum in ice cream form. The ice cream took quite a bit longer to set because of the alcohol content, but that's okay. I don't think I can increase the alcohol any; I used the proportions from Humphrey Slocombe's Secret Breakfast ice cream. [Bourbon and cornflakes!]
What didn't: I pulled out the muscovado sugar but forgot about it, and used regular sugar. It wasn't musky enough compared to the way we like the drink. Also, the fuzzy upstairs neighbor had offered a blackstrap rum which is also darker and more intense, but I forgot to borrow it. The wife suggested replacing the sugar beaten into the egg yolks with a rum/sugar syrup, which would add more rum flavor. (It also might work well poured over the ice cream in addition.)
Will I make it again? Must. One more try to see if I can perfect it. It's good as is, but not where I want it to be. And I have to do this before our freezer is loaded up with cow in February.
2 cups cream
1 cup milk
3 egg yolks
1/2 cup
1/8 tsp salt
1/2 cup butter
1/2 tsp lemon juice
1/2 cup dark rum (I used Whaler's)
1 1/2 tsp nutmeg
1/2 tsp vanilla
Combine the milk and cream in a saucepan and add 1/4 cup sugar. Place the pan over medium heat and bring to a boil. Remove the pan from the heat and set aside.
In another saucepan, place the butter over low heat. When the butter is melted, increase the heat to medium. Watch carefully, using a spoon to push aside 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 egg yolks, the remaining 1/4 cup sugar, and the salt until light in color and thick. Whisk in the cooled brown butter, adding it slowly and whisking it vigorously to emulsify the mixture. When fully incorporated, slowly whisk in the vanilla and nutmeg, then the cream mixture. Pour the mixture into a clean pan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (190 degrees). Stir in the rum and cool quickly by placing it in a larger bowl or sink filled with ice water. Stir often until cool. Cover and refrigerate overnight to meld the flavors.
The next day, churn according to ice cream maker instructions. Freeze and let age for several days before serving.
What worked: Yum. Better texture than the last batch, and much better booze flavor (last time the rum got cooked out - this time there's alcohol still present!) I'm closing in on what I'm trying to accomplish: hot buttered rum in ice cream form. The ice cream took quite a bit longer to set because of the alcohol content, but that's okay. I don't think I can increase the alcohol any; I used the proportions from Humphrey Slocombe's Secret Breakfast ice cream. [Bourbon and cornflakes!]
What didn't: I pulled out the muscovado sugar but forgot about it, and used regular sugar. It wasn't musky enough compared to the way we like the drink. Also, the fuzzy upstairs neighbor had offered a blackstrap rum which is also darker and more intense, but I forgot to borrow it. The wife suggested replacing the sugar beaten into the egg yolks with a rum/sugar syrup, which would add more rum flavor. (It also might work well poured over the ice cream in addition.)
Will I make it again? Must. One more try to see if I can perfect it. It's good as is, but not where I want it to be. And I have to do this before our freezer is loaded up with cow in February.
