Dark ‘n’ Stormy ice cream (rum and ginger) – a delicious, grown-up take on the classic cocktail with the warming, fiery flavours of rum and ginger. Perfect all year round!
Here in the UK we have been enjoying a bit of a heatwave. My diet over the last few days has consisted mostly of ice cream and smoothies and seeing as ice cream is one of my favourite foods I’m not complaining! I make my own ice cream regularly and love to experiment with lots of different flavours; my most recent experiment was this Dark ‘n’ Stormy ice cream aka rum and ginger (with a dash of lime).
This ice cream is based on the classic Dark ‘n’ Stormy cocktail – a mix of dark rum and ginger beer garnished with a slice of lime. It is both refreshing and warming at the same time so is a good all-year-round drink, as is this ice cream! It is cooling and refreshing in Summer, but has warm flavours that also work really well in Autumn and Winter; especially if it is served atop a slice of apple pie!
I used a custard base to make the ice cream which I infused with fresh ginger; I then added a hefty dash of dark rum and a little bit of lime zest and juice to fully recreate the flavour of the cocktail. Once the ice cream was frozen I mixed in some chopped candied ginger, this is absolutely optional but I like the variation in texture and extra bursts of fiery ginger flavour that it provides.
Here’s what you’ll need:
- 90g fresh ginger (a fat 3 inch piece)
- 2 cups full fat milk
- pinch salt
- ¾ cup granulated sugar
- 2 Tbsp dark brown soft sugar
- 1 + ¼ cups heavy cream
- 6 large egg yolks
- finely grated zest and juice of 1 lime
- 1/4 cup rum (plus more if needed)
- 1 tsp ground ginger (optional)
- 1/2 cup candied ginger (optional)
1.Thinly slice the ginger (there is no need to peel it) and place in a non-reactive saucepan; add enough water to cover the ginger by about 1 inch. Bring to the boil, allow to boil for 2 minutes then drain and discard the water.
2.Return the ginger to the pan; add the milk, salt and sugars and heat until just coming up to a simmer. Remove from the heat, cover, and leave to infuse for 1 hour. (Blanching the ginger in water before adding the milk prevents the acid in the ginger from curdling the milk).