Ice Cream is my kryptonite. I can eat ice cream until the cows some home, and they better come home because I'll be needing some milk for more ice cream. A few years ago my mom bought me an ice cream maker for Christmas and I began experimenting with ice cream recipes. It wasn't long before I began combining ice cream with one of my other favorite things, booze. I love me a good tropical cocktail: pina coladas, mai tais, they're all good. This ice cream is a delicious tropical treat, with just a hint of rum to keep it interesting.
Rum Coconut Ice Cream
2 cans coconut milk (get the good stuff, this will provide most of the flavor)
3/4 cup sugar
2 tbsp tapioca starch
1/4 cup rum
1/2 cup unsweetened shredded coconut (optional)
1. Whisk together tapioca starch and a small amount of coconut milk to make a slurry.
2. Heat remaining coconut milk and sugar in a small sauce pan. Bring to a boil and add tapioca starch mixture. Stir 1 or 2 minute or until mixture thickens. Remove from heat.
3. Add rum. It will bubble vigorously as the alcohol boils off.
4. Transfer to bowl. Press plastic wrap to surface to keep mixture from forming a skin. Chill at least 3 hours.
5. Transfer to the bowl of your ice cream maker and follow the manufacturers directions. Remove from ice cream maker when it is the consistency of a very thick milkshake. If you like shredded coconut, add it in the last minutes of churning.
6. Chill 1 to 2 hours or until set.
This ice cream as a wonderfully creamy consistency and scoops beautifully. This recipe has a subtle rum flavor, if you enjoy the taste of rum you can add an additional 1/4 cup for extra flavor.
I picked up some coconut wafers at Trader Joe's to make mini ice cream sandwiches. If you have an adult crowd try making an ice cream cocktail by floating a scoop of ice cream over a shot of good quality rum. Delicious!
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