An ice cream maker can be a dangerous thing in the hands of someone like me. With an ice-cream maker at my disposal there is very little standing between me and copious amounts of cookie dough, vanilla and chocolate chip ice-cream.
Last night I was lucky enough to get together for dinner with four of my favourite people. Several of us used to get together over the guise of book club (more like buffet club) until we couldn't take anymore Jane Jacobs, Dean Koontz or Lucy Maud Montgomery (what were we thinking?!?) . It was a great excuse to make vanilla bean rum ice cream.
Vanilla Bean Rum Ice Cream
1 cup sugar (I used camino golden cane sugar)
2 tsp lemon juice
*2 C 35% cream
1 C 2% milk
1 vanilla bean pod
2 Tbsp rum
If you have an ice cream maker place in your freezer at least 24 hours before you begin making ice-cream. Thoroughly combine all ingredients. Pour in ice cream maker and freeze until desired consistency is reached. Pour into storage container and place in freezer for 3-4 hours. Ice cream will need to thaw slightly before being served.
If you are without an ice cream maker simply place mixture in a shallow container and place in freezer until desired consistency is reached. Stir several times.
If you were hoping for a dairy free recipe check out www.theveganscoop.com for ice cream and sorbet recipes. Maybe it's time for another dinner party.
*Do not try to make this recipe "skinny" by replacing the 35% cream unless of course you were hoping for a block of ice.