For our NHN family dinner this June, I decided to try something daring. Something bold. Something replicated. It’s one thing to try a new recipe, but it’s another thing to devise a recipe that is supposed to taste like something you’ve already had. Chances are you’ll be let down.
At the beginning of June, I started to get a wild craving for the butter rum ice cream that Lesley and I had in Michigan last year. We visited Moomers, a nationally recognized ice cream shop, and both fell in love with this ice cream. It was so smooth. So creamy. With such amazing flavor. Now, eight hours away from the shop, I wanted some.
It wasn’t until this week, when my Prime photos reminded me, that I realized why. It was this week last year that we were there and last tasted that sweet, sweet ice cream. It would be a challenge, but I had to give it a try.
When I first started looking up ice cream recipes, I learned something I never knew before. Many of them contained egg yolks. After I did some more googling, I learned that egg yolks in ice cream add to the fat content and therefore produce a creamier ice cream. Creamy was what I was going for, so reluctantly, I started putting together a recipe — and intermittently googling any food safety concerns associated with egg yolks in ice cream.
The butter rum sauce was the easy part. There were a vast number of recipes to get ideas from, and each looked more delicious than the next. It also turns out that the process to make butter rum sauce is a lot like making toffee.
The sauce turned out delicious. The girls and I each had a hard time saying we had had our last spoonful for testing (don’t worry, the alcohol had burned off).
When we put it all together, it was a bit of a disappointment. Don’t get me wrong. It was good, and I will finish up the leftovers happily, but it wasn’t Moomers. I also forgot to heat up the remaining sauce to pour on top. Oops! Oh well, next time!
For the ice cream recipe, please visit: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need
Butter Rum Ice Cream
- Combine sugars and water in a heavy, medium-sized pan.
- Turn heat on medium and bring to a boil, stirring every 2-3 minutes.
- Boil for 1-2 minutes.
- Add butter.
- Remove from heat and add heavy cream and spiced rum.
- Stir in vanilla.
- Whisk in corn starch.
- Cool and add to ice cream (recipe above) . Add only the amount desired and freeze for at least an hour before serving. Use the remaining butter rum sauce as a topping, heated.