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  Added: Apr 10, 2006  •  Visited (510)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rum Ice Cream
(Lalla Rookh)
What You Need:
  • 4 cups heavy cream
  • ¾ cup sugar
  • 1½-inch piece of vanilla bean
  • 1/8 teaspoon salt
  • ¾ cup dark rum

  • How To Cook:
    1. Combine 1 cup of the cream with the sugar, vanilla bean and salt in a small heavy saucepan and place the pan over low heat. Stir until the sugar dissolves, then simmer undisturbed until small bubbles appear around the edges of the pan.

    2. Remove the pan from the heat and pick out the vanilla bean. Split the bean in half lengthwise and, with the tip of a small sharp knife, scrape the vanilla seeds into the cream mixture. When the mixture has cooled to room temperature, stir in the remaining 3 cups of cream and the rum.

    3. Pack a 2-quart ice-cream freezer with layers of finely crushed or cracked ice and coarse rock salt in the proportions recommended by the freezer manufacturer. Add cold water if the manufacturer advises it. Then ladle the cream mixture into the ice-cream can and cover it.

    4. If you have a hand ice-cream maker, fill it and let it stand for 3 or 4 minutes before beginning to turn the handle. It may take 15 minutes or more of turning for the ice cream to freeze, but do not stop turning at any time or the ice cream may be lumpy.

    5. When the handle can barely be moved, the ice cream is ready to serve. If you wish to keep it for an hour or two before serving it, remove the lid and dasher. Scrape the ice cream off the dasher and pack all the ice cream firmly in the can with a spoon. Cover the can securely, pour off any water in the bucket and repack the ice and salt solidly around the can.

    6. If you have an electric ice-cream maker, fill and cover the can, turn it on and let it churn for about 15 minutes, or until the motor slows or actually stops. Serve the ice cream immediately or follow the procedure above to keep it for an hour or two.

    7. Lacking an ice-cream maker, pour the ice cream into three or four icecube trays from which the dividers have been removed, spreading it evenly and smoothing the top with a spatula. Freeze for 3 to 4 hours, stirring every 30 minutes or so and scraping into it the ice particles that form around the edges of the trays.

    8. Tightly covered, the ice cream may safely be kept in the freezer for several weeks. Before serving, place it in the refrigerator for 20 or 30 minutes to let it soften slightly so that it can easily be served.
     
    Serving Size: about 2 quarts
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Dairy » Ice Cream
    Main Ingredient » Dairy » Cream
    Main Ingredient » Condiments » Vanilla
    Dish » Desserts

     





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