Third time is not quite the charm
Nov. 13th, 2013 01:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerGetting very close, though. This week's Resolution Recipe: Cold Buttered Rum (Ice cream).
1/2 cup muscovado sugar, divided
1/8 cup dark rum
1/4 cup water
2 cups cream
1 cup milk
1/2 cup Irish butter
1/2 tsp lemon juice
3 egg yolks
1/8 tsp salt
1/2 cup dark rum (I used a blackstrap rum; see What didn't below)
1 1/4 tsp nutmeg
1 tsp vanilla
Combine the rum, water, and 1/4 cup muscovado sugar in a saucepan. Bring to a boil and simmer for 2 minutes. Set aside to cool. Combine the milk and sugar in a different pan and whisk in the (cool) rum syrup. Place the pan over medium heat and bring just to a boil. Remove the pan from the heat and set aside.
In yet 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 muscovado 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: Mmmm. Good buttery flavor, booze definitely present. Substituting rum syrup for the first sugar and increasing the vanilla enhanced the rum flavor (I can't add any more booze and still freeze).
Houston, We have achieved the desired effect of hot buttered rum in ice cream format.
What didn't: The blackstrap rum is too molasses-y for my taste (and that of the wife's). I need to find a good dark rum that can stand up to dairy. I asked at Smuggler's Cove, but their suggestion (Caribe, which they use for their dairy drinks) is not easily available in retail as far as I can find. The higher fat content of the Irish butter gave more butter flavor as noted, but also contributed to butter chunks in the ice cream when it was churned; I think I'll cut the cream back to half and half for a smoother texture and hopefully that doesn't cut the butter flavor out. Also I will cut the nutmeg down to 1 tsp.
Will I make it again? Assuming I can find the desired rum, most definitely!
1/2 cup muscovado sugar, divided
1/8 cup dark rum
1/4 cup water
2 cups cream
1 cup milk
1/2 cup Irish butter
1/2 tsp lemon juice
3 egg yolks
1/8 tsp salt
1/2 cup dark rum (I used a blackstrap rum; see What didn't below)
1 1/4 tsp nutmeg
1 tsp vanilla
Combine the rum, water, and 1/4 cup muscovado sugar in a saucepan. Bring to a boil and simmer for 2 minutes. Set aside to cool. Combine the milk and sugar in a different pan and whisk in the (cool) rum syrup. Place the pan over medium heat and bring just to a boil. Remove the pan from the heat and set aside.
In yet 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 muscovado 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: Mmmm. Good buttery flavor, booze definitely present. Substituting rum syrup for the first sugar and increasing the vanilla enhanced the rum flavor (I can't add any more booze and still freeze).
Houston, We have achieved the desired effect of hot buttered rum in ice cream format.
What didn't: The blackstrap rum is too molasses-y for my taste (and that of the wife's). I need to find a good dark rum that can stand up to dairy. I asked at Smuggler's Cove, but their suggestion (Caribe, which they use for their dairy drinks) is not easily available in retail as far as I can find. The higher fat content of the Irish butter gave more butter flavor as noted, but also contributed to butter chunks in the ice cream when it was churned; I think I'll cut the cream back to half and half for a smoother texture and hopefully that doesn't cut the butter flavor out. Also I will cut the nutmeg down to 1 tsp.
Will I make it again? Assuming I can find the desired rum, most definitely!
