Sometimes I do dumb stuff in the kitchen. Like that one time when I thought I was using cream in my recipe but in reality it was half-n-half so the fat content was all off and I curdled not one, not two, but three batches of ice cream and pudding. That was fun. But also dumb.
Or that other time when I thought that two boxes of butter was a pound and tried to make a filling for a cake with two boxes of butter when I really only needed one. That was expensive, and also really dumb. I also still always second guess myself when it comes to butter weights. Just give me tablespoons please, I’m far less likely to mess that up.
Most recently I found a recipe for Horchata ice cream that I just had to make. Have you had Horchata? It’s a Mexican specialty drink that’s milk and rice based. It’s divine. They sell it at all the street fairs in NYC over the summer or at the farmer’s markets that I’ve seen in California.
So this recipe was bananas simple. Like maybe 9 ingredients. Except that one of the ingredients was Rumchata which is a new liquor made from Horchata. I didn’t have it, and didn’t feel like looking for it when I had all the other ingredients. So I subbed in an equal amount of Rum. Because why not?
Here’s why not: you will make rum ice cream, not Horchata ice cream. There won’t even be a hint of Horchata flavor in there. It’s straight up rum. Trust
Lucky for me, I don’t care. You could literally get a buzz off this ice cream. I consider that a win even if it was a Horchata fail.
*Just a Note: Because there is sooo much rum in this recipe it won’t churn to the same volume as you would expect with regular ice cream. It also doesn’t freeze solid, it’s more like a slightly more solid frozen yogurt. Not much can be done about that unless you cut back on the rum, but that’s no fun.
- 1 cup whole milk
- ½ cup half and half
- ½ cup rum
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 6 egg yolks
- ⅓ cup granulated sugar, divided
- pinch of salt
- 2 cinnamon sticks
- Prepare an ice bath with a smaller bowl or quart sized plastic container set in a larger bowl filled with water and ice. Set a fine mesh strainer or sieve over the small bowl.
- In a medium sauce pan heat the milk, half and half, and all but 1 tablespoon of the sugar whisking to combine. Heat until steaming and the sugar has dissolved.
- In a bowl whisk together the egg yolks, salt, and remaining 1 tablespoon of sugar until light.
- When the milk is steaming carefully drizzle into the egg mixture while whisking constantly to temper the eggs.
- Add the rum and return the mixture to the sauce pan. Cook over medium low heat stirring frequently until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat and pour through the strainer into the container in the ice bath.
- Stir in the vanilla and add the cinnamon sticks (break in half if they aren't completely submerged).
- Stir the mixture to cool then cover and refrigerate overnight so the cinnamon can steep.
- When ice cream base has cooled sufficiently, remove the cinnamon sticks and churn according to your ice cream maker's instructions, doubling the time necessary as it will take longer to churn due to the significant amount of alcohol. Freeze until "firm," or at least set.
- Pour 1 can of coke into a tall glass. Add two scoops of ice cream and syrup if you have it or want some extra chocolate sweetness. Consume responsibly. Don't share with friends. Or do. It's up to you.