Chef Kardea Brown wants you to enjoy this festive drink the (really) unconventional way (via Thrillist)
. “It’s a little time-consuming but definitely worth doing,” Brown says, and while she likes to use real rum in her version, that part’s up to you. “I know some people are not big fans of alcoholic beverages in their desserts or drinks, so rum flavoring is also an option.”Southern Comfort
brand. Before you get to actually making the ice cream, though, don’t forget to toss a pan into the freezer. “You’re going to put the mixture into this very cold pan, which will encourage it to freeze up a little faster,” she says., Brown says not to expect the somewhat hard consistency present in the store-bought variety, which is made possible with stabilizers. “This is going to be more like a soft serve,” she says.
You’ll still get that creamy texture, though, thanks to the presence of heavy cream, which you must beat with a very careful eye. Pay attention to when the cream turns into just-over-soft, then stop there. “If you go any further than that, you’ll whip out all the air that you just whipped into it, and it’ll go back flat,” Brown says.
Once your mixture is frozen and you’re ready to serve it alongside some pie or on its own in a festive goblet, have at it with the toppings. “My grandmother loves eating ice cream with toasted pecans on top,” Brown says. She also recommends a drizzle of rum caramel sauce, or some simple, stewed apples. After all, it’s that time of year to be a little extra.
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