Dark n’ Stormy Ice Cream

 Dark N' Stormy Ice Cream

I remember the summer before I started high school I pretty much ate ice cream for breakfast, lunch and dinner. Like all teenagers I happily consumed the frozen treat without a guilty thought in my mind. I ate it straight out of a giant family sized tub and my flavour of choice would always be Neapolitan (why choose when you can have all three?). And to this day, ice cream is by far my favourite sweet. My eyes would light up like a Christmas tree at the mention of a trip to Yo Cherry, Bermuda’s answer to a Pink Berry.

 Dark N' Stormy Ice Cream

For my birthday a couple of years ago Dan gifted me the ice cream maker attachment for my Kitchenaid. He admittedly said it was a selfish gift, hoping that my new toy would transform our kitchen into a gelato joint. If I wasn’t so concerned about our waistlines growing, I’m sure we would’ve been on board with the idea!

 Dark N' Stormy Ice Cream
 Dark N' Stormy Ice Cream

Vanilla was the fist recipe I decided to test first, it’s classic and simple. So I cracked open my new copy of Bi Rite Creamery’s Sweet Cream and Sugar Cones to guide me through my first churn. Multiple yolks and a ton of heavy cream? I had no idea homemade ice cream was just a delicious rich custard! I had been fooling myself with Breyer’s “iced dessert” for years! The only con about the ice cream maker (if you can even believe it) is that you have to pre-freeze the bowl for at least 15 hours. So I can’t make ice cream at a moment’s notice; however, the outcome sure is worth the wait.

 Dark N' Stormy Ice Cream
 Dark N' Stormy Ice Cream

Gosling’s makes another appearance on the blog this week for this ice cream experiment in the form of a Dark n’ Stormy sundae. I’ve never really been a huge fan of caramel type toppings on ice cream, but in this case, the spicy ginger pairs really well with the butterscotch notes of the Gosling’s rum sauce. An extra special treat to make for dessert, this ice cream is a little more prep than a shake and a stir of the famed Bermuda drink. So put your glasses away for now and instead churn up this ice cream and you’ll have everyone requesting for a second round.

 Dark N' Stormy Ice Cream

Dark N’ Stormy Ice Cream
Adapted from Sweet Cream and Sugar Cones
5 inch knob of ginger
2 cups heavy cream
1 cup milk
1/2 cup sugar
pinch of salt
6 large egg yolks

Peel the ginger and slice very thinly. Place the ginger in a non-reactive saucepan and add just enough water to cover. Heat to medium high and bring to a boil for 1 min. Remove from heat and strain and put ginger slices back into the pan. Add the cream, milk, pinch of salt and 1/4 of the sugar. Return the pan to medium-high heat. When just barely a simmer, remove from heat, cover and let the mixture steep for 45 min.

In a heatproof bowl, whisk the yolks to break them up and then add the remaining sugar. Set aside.

Remove the ginger slices and return the saucepan of cream to a bare simmer. Carefully scoop out about 1/2 of the hot cream mixture and add it to the eggs and sugar while whisking constantly. Repeat adding another 1/2 cup of the hot cream. Using a spatula, stir the cream in the saucepan as you slowly add the egg/cream mixture from the bowl into the pan.

Cook the mixture over medium heat stirring constantly until it’s thickened and coats the back of the spatula for about 1-2 minutes longer. Strain the base through a fine mesh sieve into a container and set the container into an ice bath. Continue to stir the case until it is cool and cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Freeze your ice cream machine according to the manufacture’s instructions (for a Kitchenaid mixer it’s about 15 hours). Pour the base into the mixer and watch it transform into delicious soft serve! Fold into a container and freeze if a firmer texture is desired.

Gosling’s Rum Sauce
2 tablespoons of butter
1 tablespoon of cornstarch
1 cup of cream or milk
1/2 cup of sugar
3 tablespoons of goslings black rum
pinch of salt

Melt butter in a saucepan over medium heat. Whisk sugar and cornstarch together and add into the melted butter. Pour in milk and cook stirring frequently until the mixture begins to boil and thicken. Remove from heat and add Gosling’s black rum. Cool before serving over ice cream.