Cinnamon-Rum Ice Cream

It’s Sunday morning and after a cold rainy day yesterday and a very cool night, I’m caught somewhere between late summer and early fall. This is evidenced by several nectarines on my counter, quickly becoming over-ripe.
I’ve baked them into almost every muffin, cake, and pastry I can devise this week, so it seemed unwise to bake them into anything else this morning. (My waistline doth protest!)
But what if . . .

This is my favorite question, by the way. It’s how I begin every story and every new recipe.

IMG_1644

What if I let them stand on their own? Halve and pit, sprinkle with cinnamon and glaze with honey. Broil for a quick minute or two so they warm and singe. And then top with ice cream! What’s better than ice cream for breakfast?!
Unfortunately, Cotton Candy Ice Cream was the flavor of the week, according to my kids, and it is all I had in my freezer. Nasty.
Solution: make my own. But alas, I don’t have an ice cream maker.
Pffft. No worries. You don’t need one for this recipe.
Just a freezer, a blender, and a few hours.

IMG_1681

So from my late-summer-early-fall kitchen to yours: homemade Cinnamon-Rum Ice Cream, excellent over honey-glazed nectarines (or peaches).
This morning this is breakfast, but dessert is an excellent option as well.
Enjoy!

CINNAMON-RUM ICE CREAM

IMG_1682

2 1/2 cups whipping cream
2 1/2 cups whole milk
3/4 cup white sugar
a dash cinnamon
a dash of ground cloves
1 tsp vanilla extract
1/2 tsp rum extract (or a teaspoon or two of the real thing!)

In a blender, combine the ingredients and whirl until frothy, and the sugar has dissolved. Pour into a metal bread-pan and freeze for 4-5 hours at least, preferably overnight.

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s