In celebration of the grass being green, the spring bulbs flowering, the forsythia blooming and the temperatures actually being above freezing, I am sharing this tropical, warm-weather ice cream. I mean if coconut rum ice cream isn’t an embodiment of warm weather, then I don’t know what is. I know that spring has officially sprung when I have to take the flannel sheets and down comforters off the beds. Now, it’s almost time to bring out the screens for the windows! Needless to say, I am pretty excited that the warmer weather is here. Although, I find it strange that now, I am getting the quilting bug. That generally happens around November, December time, when the cold weather sets in and days of hunkering inside where it’s warm are way more appealing. But, I guess this winter I had too many things going on to take on anymore projects.
Anyway, let’s talk about this ice cream. This is like your favorite tropical beverage, but in cold, satisfying ice cream form. Everything is better as ice cream, right? This ice cream has my favorite base from Jeni’s; milk, cream cheese, heavy cream.. you know the drill. But then, 1/4 cup of your favorite rum (mine is Malibu) is mixed in and right before you pack the ice cream away, you swirl in toasted unsweetened coconut. Perfection. Not too boozy, but just enough for a satisfying taste. So, here’s to you all that have already been enjoying spring-like temperatures for a time, and definitely to those who are now only just feeling the changes of Spring in the air.
Recipe adapted from Jeni’s Splendid Ice Creams at Home
Toasted Coconut and Rum Ice Cream
This ice cream is summer in a bowl. Toasted coconut is paired with rum to create a creamy, irresistible dessert.
- 2 cups whole milk, divided
- 1 Tablespoon plus 1 teaspoon cornstarch
- 3 ounces cream cheese, softened
- 1/4 teaspoon salt
- 1 1/4 cups heavy cream
- 1/2 cup sugar
- 2 Tablespoons light corn syrup
- 1/4 cup your favorite rum (I used Malibu)
- 1/2 cup shredded, unsweetened coconut
- To make the ice cream, whisk 2 tablespoons of milk with the cornstarch in a small bowl to create a slurry. In a separate, medium mixing bowl, whisk the cream cheese and salt together until smooth.
- In a medium saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup over medium-high heat. Bring to a rolling boil, and let boil for 4 minutes. Then, whisk in the cornstarch slurry. Bring the mixture back to a boil and stir with a rubber spatula until slightly thickened, about 1 minute.
- Carefully pour the hot milk mixture into the bowl with the cream cheese, whisking while you pour. Whisk until completely smooth. Stir in the rum. Cover the bowl and refrigerate overnight to chill completely, or place the bowl in an ice bath to speed the chilling process.
- Just before you are ready to churn the ice cream, toast the coconut. Place a large skillet over medium heat. Spread the coconut in a single, even layer in the skillet. Toast, stirring occasionally, until the coconut is a light golden brown, about 5 minutes, being careful to not let it burn. Let cool.
- Pour the ice cream into the canister of your ice cream maker and turn on the machine. Then, sprinkle the toasted coconut into the ice cream. (Alternatively, you can layer it into the ice cream when you are packing it into a container after churning.) Freeze the ice cream according to your manufacturer's directions. Store the ice cream in an airtight container in the freezer.