CINNAMON RUM CREAM RECIPES

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CINNAMON-RUM ICE CREAM RECIPE | BON APPÉTIT



Cinnamon-Rum Ice Cream Recipe | Bon Appétit image

Cinnamon-Rum Ice Cream Recipe

Provided by Matt Lewis

Yield makes about 1 1/2 quarts Servings

Number Of Ingredients 7

6 large egg yolks
1 1/2 cups heavy whipping cream, divided
1 1/2 cups whole milk
3/4 cup sugar
Pinch of salt
2 tablespoons dark rum
2 teaspoons ground cinnamon

Steps:

  • Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.
  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.

CARAMEL SAUCE WITH CINNAMON AND RUM | CREATIVE CULINARY



Caramel Sauce with Cinnamon and Rum | Creative Culinary image

A rich caramel sauce flavored with rum and cinnamon.

Provided by Creative Culinary

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 0

Number Of Ingredients 7

1 cup of sugar
1/4 cup water
6 Tbsp butter
1/2 cup half and half, many recipes for caramel sauce call for heavy cream; I've had great success with half and half but if you want an even richer end result, by all means substitute an equal amount of heavy cream
1 tsp cinnamon
3 Tbsp rum, I used dark but either light or dark will work
1/4 cup coarsely chopped and toasted California walnuts, follow @CaWalnuts on Twitter!

Steps:

  • Whisk cinnamon and rum into half and half and set aside.
  • Combine 1 cup sugar and 1/4 cup water in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, whisking constantly.
  • Once mixture starts to boil, turn heat to medium-low and stop whisking.
  • Continue to boil until the mixture turns amber, about 10 to 15 minutes.
  • Remove pan from the stove and add butter; whisk in butter as it melts.
  • When butter has melted, whisk in half and half mixture; it will bubble vigorously; just continue whisking til smooth.
  • Cool; will keep in the fridge for a couple of weeks (that theory has never been tested; it disappears too fast!).

Nutrition Facts : ServingSize 1 grams, UnsaturatedFatContent 0 grams unsaturated fat

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