Tuesday, April 16, 2013

Rum Chata Ice Cream

I had a hankering for some homemade ice cream. Really it’s homemade custard, but let’s not get too technical here. So I set out all the ingredients to start making my creamy concoction when I spied something on the counter that made me think for a second.

I think by now we all know what that something is. That’s right, I looked over at the Rum Chata, then I looked back at all the ingredients, I looked back at the Rum Chata.. and then I looked back at all the ingredients. All I can tell you is that the angels were singing when I tasted this awesome creation..

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Oh my it’s good. I didn’t think anything would trump the Rum Chata Truffles, but I was wrong. Dead wrong. …and I happily admit it.

 

So, here is the recipe for creamy, glorious, goodness..

First, in a medium sauce pan, add 2 Cups of cream and 1 Cup of whole milk, 3 oz. of Rum Chata..

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and the seeds and pod of one vanilla bean.

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You get the seeds out of the pod by slicing the bean and then scraping the bean with the knife.

Next, add in 1/8 tsp. of Cinnamon

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and bring all the ingredients to a low simmer.

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Let them simmer for about 10 minutes.

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In the meantime blend together 1 Cup of sugar..

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with 3 whole eggs and 4 egg yolks.

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Beat until it is light yellow and very well combined.

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Remove the Vanilla bean.

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Next, temper the egg mixture by ladling a small amount of the cream mixture into the egg mixture while blending..

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Once that is well combined, add the egg mixture back to the cream mixture and bring back to a low simmer.

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Once the custard is thick enough to coat the back of a spoon..

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you can place the whole thing into the fridge for about 5 hours or in the freezer for 2 hours until the mixture is well chilled. Then you can poor it into your favorite ice cream maker and let it spin.

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Once it is set according to the manufacturers directions, then place the very soft ice cream into a freezer safe container and cover with plastic wrap and aluminum foil and place in the freezer for about 4 more hours depending on how soft or hard you like your ice cream.

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And then, when all is said and done, you have something like this..

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You can even add a little chocolate syrup if you feel really naughty.

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This is super rich and creamy so a little goes a long way. It’s great for a special occasion, a girls night out, or…a Tuesday.

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Whatever works.

Enjoy.

Happy Tuesday.

love,

Val

1 comment:

  1. Wow! Thank you so much for the pictures and step-by-step process =D

    ReplyDelete