Maple Syrup and Rum Ice Cream
In celebration of Cheryl’s 30th birthday, I hauled my trusty half-gallon White Mountain freezer down to Brighton on the overnight MegaBus (10 hours of sheer pain!). Despite my sore back and neck, we were determined to make the effort worthwhile and decided to crank a simple batch of Maple Syrup Ice Cream. Cheryl’s friend had the great suggestion to add Morgan’s Spiced Rum to the mix, and we were off!
Ingredients (for 2-quart freezer):
- 1 egg + 1 egg yolk
- 2 cups of double cream
- 330g of Maple Syrup
- 15g of sugar
- 2 tablespoons of rum
- another 3-4 tablespoons of rum with the alcohol boiled off
- enough milk to reach the correct volume (approx. 500ml)
My rule of thumb for adding spirits to ice cream is to not use more than 2-3 tablespoons in a half-gallon batch. Any more than that and the ice cream simply won’t freeze, due to alcohol’s depression of the freezing point. But to get a bit more rum flavour, we simmered about half a cup of rum for a few minutes to let most of the alcohol evaporate.
With Maple Syrup, I had a 330g bottle and worked out that the syrup is approximately 2/3 sugar. I added the extra 15g of sugar to reach the total 225g of sugar required by our classic recipe.
We simply whisked together the ingredients and started cranking. Twenty minutes later we had a soft and smooth ice cream. The guests seemed delighted and were even calculating how to avoid sharing the ice cream with latecomers.
The flavours were noticeable, but subtle. Maple Syrup tends to be subtle in ice cream and I think it works better with darker grade syrup that I find hard to get a hold of outside of Canada. The rum was quite subtle as well, so if we were to do this again I would increase the volume of rum (but still evaporate the alcohol!).