Just the other day, as I walked down Kensington High Street, I felt that I had stumbled into a scene from The Matrix, you know the one with all the Mr Andersons, faces hidden under sunglasses, except here, instead of suits, the shortest short shorts, flip-flops, and general skin-baring attire, the sunnies are somewhat updated, and instead of dark, grey rain, there is sunshine, glorious, sunshine! And it hit me, Summer has finally arrived! (Ok, that Matrix analogy was perhaps a wee bit dramatic!)
And, it just so happens that I have a perfect offering to take the edge off this heatwave, my Buttered Rum Ice Cream recipe. (I know some of you have been asking for this, so what a perfect coincidence!)
This recipe is quite special to me as I created it for Masterchef, and I served this up to the lovely Thomasina Miers, Tim Anderson (a different Mr Anderson) and James Nathan. I promise you that it is a doddle to make and will result in a luscious ice-cream that it is literally buttery on your tongue, melting away to reveal a delightful, subtle warmth of the golden rum. (To be honest, when is rum ever not delightful?) You can also blend this ice-cream with some milk and a banana to make a really yummy, slightly boozy milkshake!
You will need an ice-cream maker for this recipe, I have one that I bought for £11 on the high street, it has lasted me for a year, and I make a LOT of ice-cream and sorbets. It is a worthwhile 'investment', you really don't need anything fancy! I always store it in the freezer, because you never know when you are going to feel like ice cream.
time: 10 minutes prep + 20 minutes cooling + 20 minutes churning
250ml whole milk
25ml double cream
50g granulated sugar
3 egg yolks
1.5tbsp salted butter, room temperature, diced
25ml dark rum
1/4tsp freshly grated nutmeg
1. In a saucepan, slowly bring to the milk and 30g of the sugar to the boil.
2. In a large bowl, whisk together the egg yolks and the remaining 20g sugar until pale and fluffy.
3. Pour the boiling milk mixture into the egg yolk mixture, whisking continuously.
4. Pour the combined mixture (the custard) back into the saucepan and thicken on a low heat, until the custard can lightly coat the back of a wooden spoon. Do no let the mixture boil.
5. Stir the butter and double cream into the custard and pour back into the large bowl.
6. Fill another large bowl with ice cubes or iced water. Place the whole bowl of custard into the bowl of ice cubes (like a cold bain-marie). Stir the custard occasionally.
7. Pour the rum into the cooled custard and stir.
8. Pour the custard through a sieve and into the ice-cream maker, following the ice-cream maker's instructions. (It should take about 20-40 minutes to reach a lovely creamy consistency).
9. If you are not immediately using the ice cream, transfer into a freezable container and place in the freezer for later.