Growing up in the 70s, my ice cream memories revolve around some favourites that aren’t really on trend any more. Or perhaps they have been usurped by grander, fancier titles.
Neopolitan, raspberry ripple, Arctic roll, vanilla ice cream made by Lyon’s I think and sold in rectangular blocks wrapped in cardboard. Then in the 80s it moved on to Gino Ginelli and the most unforgettable theme tune in ad history……”tutti frutti what a cutie take a Gino home with you!”
I adore all ice cream even the cheap mass produced soft scoop tubs because it brings back memories of a time when mint choc chip or blue bubblegum from Dayville’s was so cool. To get a truly amazing scoop you really had to go abroad. I don’t remember the likes of Devon and Cornwall producing their own ice cream as they do now, giving the Italians a run for their money with flavours such as Thunder and Lightning, Honeycomb and Clotted Cream (my favourite).
This is my attempt to make ice cream using flavours that I love with a hint of nostalgia in the flavouring. I based it on the idea of Rum “N” Raisin but swapped the raisins for currants. I added chunks of Ginger nut biscuits to it which were another childhood favourite of mine. The name stands simply for Ginger, Currants & Rum to create this wonderfully silky smooth ginger rum ice cream.
I also have to admit to buying a shop bought custard base from the “Seriously” range in Waitrose. It was very well speckled with Vanilla and a beautiful shade of pale buttercup yellow. If I was being truly nostalgic I should have used Bird’s and I am sure it would have tasted just as lovely, if a little brighter in hue!
I am entering this Ice Cream into Kavey Eats “Bloggers Scream For Ice Cream” Challenge. The link to this very cool challenge is HERE.
Ginger C’Rum Ice Cream
Ingredients :- makes 1 medium tupperware full
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1 tub shop bought custard
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50g currants
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2tbsp Dark Rum
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100g Ginger Nuts
Method :-
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Soak the currants in the Rum for at least 3 hours but the longer the better (overnight would be good)
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Break up the Ginger Nuts (small chunks) in a bowl using the end of a rolling pin.
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Tip the custard into a medium sized Tupperware container then add in the biscuits and the currants plus the Rum.
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Stir thoroughly to combine and put the lid on and freeze for 30 minutes.
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After 30 minutes take the ice cream out and whisk well with a fork or a mini whisk scooping up all the frozen edges to incorporate them into the unset mixture.
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Re-freeze then keep whisking every 30 minutes for at least 3 hours but up to 4 hours is good. This helps to achieve a smooth consistency in your ice cream and eliminates he problem of ice crystals forming.
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I then left it overnight and ate it the next day but you could eat it after the 4 hours is up.
Serving suggestion :-
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I served the ice cream in waffle cones sprinkled with Ginger nut crumbs/dust made by crushing the biscuits really fine either in a food processor or in a plastic bag using a rolling pin.
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The alcohol flavour is not too overwhelming, only when you bite into a currant do you taste it. The children ate it all up and only one of them picked out the currants but that is due to a currant dislike not to the boozy flavour!
This sounds absolutely delicious! I love how adding a little alcohol to ice cream makes it so beautifully easy to scoop. Crushed ginger nuts on top is a fab idea too…yum.
Thanks! I was really surprised how good the consistency was so maybe the alcohol helped with this plus a lot of mad whisking!
What a fabulous ice-cream, and I love the idea of using the ready prepared custard, I think all the ingredients will be on my next shopping list! Waffles sound super, and this ice cream would also make a great ice cream sandwich, with a Ginger based cookie!
Yes, I think you are right. I may make an ice cream sandwich using this sandwiched between those lovely stem ginger biscuits covered in dark chocolate, Mmmm!
Oh yes, I remember thos neopolitan blocks wrapped in cardboard! I still always avoid strawberry and chocolate ice cream. They’ve put me off strawberry and chocolate ice cream for good!
Yes, I am not sure I could go back to the Neoploitan but that is the only one that puts me off. Mainly due to the memory of mixing them up into a sludgy brown goo that just didn’t work!
My goodness, it’s like you are psychic, as your post echoes what I’ve written in my drafts folder for the March challenge announcement post. You’ll find this post fits next month too!!! 🙂
Love the combination of flavours too!
Now I am intrigued! Can’t wait to see what your next challenge is :)x
I’m trying really hard not to get sniffy here, but I grew up in Cornwall – in the 70s AND they’ve always made their own very delicious ice-cream. Admittedly there are a lot more producers now and they are all far more adventurous than they were then. Having said that, I do remember the rectangles you used to buy – mine always used to fall out so I was never very impressed with them. Anyway, back to the matter in hand; your ice-cream sounds really fun and I used to love ginger nut biscuits too – still do if truth be told.
LOVE this, as you know I am an avid ginger lover! This is a fabulous recipe Laura!
Karen
Karen,
Yes I know you are a ginger fan too, great taste you have! x
Ren,
Really looking forward to seeing and reading about your ice cream! Bet it’ll be a knockout x
Ooh lovely. I started experimenting today too, if It all goes wrong I will be off to buy some custard! Thanks for the tips on mixing with a fork, I’ll go and do that now, I’ve been mixing it with a spoon. Lovely flavour combination!!
x
oh that sounds freaking awesome laura!! funny though, I never knew the difference between raisins and currants until recently, but must say I don’t mind either (: ginger c’rum sounds more fun than ginger r’rum though hehe!
I don’t really mind either myself but am fond of currants because they feature as gingerbread men’s eyes!
When we are at our cottage in Maine during the summer, my favorite ice cream at our local ice cream shop is ginger. Your recipe sounds delicious.
Thanks Karen, I am pleased you like it and hope you give it a go! x
Hi laura!
Ice cream is awesome! surely cant live without it. the fancier the flavoure the more interessting to me. you dont use a ice cream maker? anyway I dont have such a machine so I am glad to try out one day your technique.
thx for sharing =)
Hi Helene, Sadly I have never invested in an ice cream maker. But, having tried the fork & whisk technique I don’t think it matters although you do have to be in for 3 or 4 hours for regular stirring! Love ice cream & thanks for your comment 🙂 x