Cool off on National Rum Day with Chef
Mallory Staley from 1789's Rum Ice Cream.
2 cups whole milk
1 cup heavy cream
¾ cup sugar
12 egg yolks
½ cup rum
Bring the milk, cream and rum to a boil. Whisk the egg yolks and sugar together in a separate bowl. Pour a little of the hot mixture into the yolk/sugar mixture and whisk quickly. Combine all back into the pot and cook on medium heat for 1 minute, stirring constantly. Remove from heat and immediately pour into a container. Place in a bowl with ice and water and chill until cold. Process in an ice cream machine.
1 cup heavy cream
¾ cup sugar
12 egg yolks
½ cup rum
Bring the milk, cream and rum to a boil. Whisk the egg yolks and sugar together in a separate bowl. Pour a little of the hot mixture into the yolk/sugar mixture and whisk quickly. Combine all back into the pot and cook on medium heat for 1 minute, stirring constantly. Remove from heat and immediately pour into a container. Place in a bowl with ice and water and chill until cold. Process in an ice cream machine.
Photo by Emily Clack
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