Thursday, March 1, 2012

Quick and Easy "Ice Cream" Recipe!

i put ice cream in quotes because my idea of a traditional ice cream involves a custard base but this was great with warm pumpkin pie and also by itself. it's from Ice Cream by Liz Franklin and i really like this ice cream recipe book, i've made a few of them and they've turned out deliciously! my cover and the one pictured in the link are not the same but it's still probably the same book. i made it with maple liqueur and maple sugar once and that was good too. i will probably attempt a low carb version of this with splenda and splenda brown sugar in the near future.

Barbados Cream Ice Cream - serves 4 (or one)

1-1/4 cups heavy cream
1/4 cup superfine sugar
2 Tablespoons dark rum
a pinch of salt
1 egg white (i always make sure my egg whites are room temp if i am going to be whipping them, it just makes them fluff up better)
1/4 cup dark brown sugar

4 ramekins or freezerproof custard cups (or i just stuck it in a glad tupperware container, it scooped nicely after frozen)

Put the cream, sugar, rum and a pinch of salt in a large bowl and beat until soft peaks form.

Put the egg white in a separate bowl . Using clean beaters, beat until stiff. (i actually whip up the egg whites first before the cream so that i don't have to spend time cleaning the cream residue off the beaters. it makes more sense to me in this case to do step two and then step one)

Fold the egg white lightly into the cream mixture until thoroughly combined, but still light and fluffy.

Sprinkle the brown sugar across the surface of the mixture and set aside for about 20 minutes until the sugar has almost dissolved. Very lightly and gently fold the melted sugar through the cream, to form an obvious ripple effect.

Spoon the mixture into ramekins or pretty freezeproof custard cups and transfer to the freezer for about one hour or until completely frozen. Remove from the freezer about five minutes before serving.

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