Eggnog Gooey Butter Cookies - An Old-Fashioned Christmas book tour

Welcome to today's stop on the Old-Fashioned Christmas book tour! I'm happy to be sharing this heartwarming book-slash-cookbook with you today, as it's a perfect representation of the holiday spirit. I'm the first to admit that my holiday spirit has dwindled a bit with age. I blame it on consumerism which leads to stress...if you let it. I try not to let it, but it took a toll on me for a while. I think now that my kids are getting a bit older, it's gotten easier, slowly returning that spark to my attitude once the day after Thanksgiving arrives.

I adore lights twinkling against the snow and through warm, cozy windows. I love holiday baking to a soundtrack of Christmas tunes. I'm a sucker for Christmas movies of any sort. Plus, is there anything better than having the entire extended family trapped in the house with a crackling fire and a buffet of food on Christmas eve? Okay, that's a loaded question - but you get my point. I also love to see the spirit of giving at the forefront of everybody's thoughts.

Sunrise Rum Punch

This post is sponsored by CAPTAIN MORGAN®.

I've been fantasizing about a tropical vacation for as long as I can remember. In my mind, it's white sand beaches, turquoise blue water, and palm trees. It's brilliant sunshine, fresh fish and seafood, tropical fruit out the wazoo, and cocktails from dusk 'til dawn...'til dusk again. It's not worrying about bills or schedules or deadlines. Who's with me?

So, when the Captain Morgan team challenged me to create an original Rum Punch recipe using one of the three new Captain Morgan Flavors – Grapefruit, Pineapple and Coconut, as part of their #SunsOutRumsOut campaign, I'll bet you can guess which direction I headed. Mmm hmm—to those white sand beaches.

Sparkling Pineapple Mojitos

Please tell me I'm not the only one who thinks that brunch and cocktails go hand-in-hand. I usually wind up with a full plate in one hand, a sweaty glass in the other, and all eyes peeled for a good place to lay out my bounty. I don't mind (at all) the usual brunch drink offerings. I'm all in for a Bloody Mary, several Mimosas, or a Bellini bar. But it's kind of fun to switch things up every now and again.

Last week, I shared a lovely Mother's Day brunch cocktail option that spoke to me of spring. Today I'm thinking warm and sunny with a pitcher of sparkling, grapefruit and mint-infused pitcher of mojitos! Why yes, I am in need of a vacation, thank you very much. I think I've earned a week of brunch on the beach. At least a day.

Sparkling Mojitos

What girl doesn't love a little sparkle in their life every now and again? On her finger, in her glass, in the eye of a dreamy guy. You can't deny the lure of sparkly things. Therefore, you'll totally understand when I tell you that I'm sharing not one, but two #bloggerCLUE posts this month. Our theme, afterall, is SPARKLY!

I've been talking lately about things that warm my bones, like soups and stews, comforting roasts, basically anything that cooks low and slow. But sometimes, it even works to just sit back, close my eyes, and sip a cocktail. A sunny burst of lime...the freshness of mint...the rum (oh yeah, totally the rum)...combined they are instant transport to a hot Miami beach via a cocktail—specifically a Mojito.

But I'll do you one better, thanks to Aly of Cooking in Stilettos. She made it easy, really. I knew within just a few moments of rummaging through her "kitchen" what sparkly thing I'd be making. That sunshine-conjuring Mojito I mentioned? She topped it off with sparkles in the form of fizzy Prosecco!

Apple Butter Rummy Pecan Ice Cream + Scoop Adventures Cookbook Review

Guess what I'm doing today? Kicking off the blog tour for the upcoming book by Lindsay Clendaniel of Scoop Adventures! There may be snow outside my window, but ice cream never goes out of season. Let me give you a little bit of background on the book, and then I'll tell you why the ice cream that I'm sharing today fits me like a glove.

Okay, so Scoop Adventures is the title, but it's not the full title. The Best Ice Cream of the 50 States is also part of it. The book is divided into regions, by chapter, in which Clendial shares the story of where each particular recipe originates.  Although I'm guessing that a trek across the country in search of the best creameries and exciting flavors would be the ideal roadtrip, if that's not possible, this book comes in a close second.

I've highlighted a few of the recipes from the book that are tops on my "to make" list below, but really there's not a single flavor that I wouldn't love to try from the book. Each one is unique and inventive. It's a good thing that I keep my ice cream canister in the freezer year round.

Boozy Coconut White Hot Chocolate + Spiked Banana Bread #CaptainsTable

Round two of the #CaptainsTable challenge is underway, and the theme this time round is simply "the holidays".  My mind wandered in so many directions with this one.  I have a little list of ideas that I just add to each time something comes to mind, and it wound up being a page and a half long before I decided it was time to just make something.  As I looked outside at the six inches of snow blanketing everything in sight, my ultimate decision turned to warmth.

So...warmth.  Bundling up against the bitter wind that can make you lose your breath.  Thawing out after a day of snowball fights, snow forts, and sledding.  Wrapped in a blanket in front of a crackling fire while a storm rages outside of your cozy walls.  Wrapping presents while singing along with the endless stream of Christmas songs being played on the radio.  That kind of warmth.

For me, that means a mug of steaming hot chocolate and something warm and freshly baked from the oven.  I was in the mood for white hot chocolate, and I couldn't imagine how anything could tie it and rum together like coconut would.  What a combination!  It warms you from your frozen toes to your Rudolph-nose.

Why I'm sitting at the #CaptainsTable this holiday season...

Over the next 3 months, I will be joining 14 other bloggers in the #CaptainsTable Challenge.  We will be creating and sharing some delicious holiday food and drink recipes featuring Captain Morgan Original Spiced Rum and/or Captain Morgan Black Spiced Rum.  The challenge consists of three parts: Thanksgiving, The Holidays, and Super Bowl.  I will be creating one drink recipe and one food recipe for each of the three challenges.

Chef Hugh Acheson will be reviewing the recipes and photos submitted by each blogger, and he will choose a winner each round to receive a $500 gift card to the retail store of their choice.  At the end of the challenge, an overall winner will also be awarded a trip to a Captain's Table US event in the spring where they will meet Hugh.

But wait, here's the really cool part - each time the #CaptainsTable hashtag is used across social media channels from now through the beginning of February, Captain Morgan will donate $1 to WhyHunger!  So, if you see a post labeled with the #CaptainsTable hashtag, please share it; we want to raise as much money as we can for a great cause.

Dark and Stormy Gingerbread

I was planning on making a good cocktail to represent Halloween again this year.  Instead of something literally creepy and fitting, I was going to go instead with an aptly named cocktail- a Dark and Stormy.  But after realizing that I didn't have any dark rum in the bar, and not wanting to go out and spend any money, I opted for the next best thing - a twist on the Dark and Stormy cocktail.  Dark and Stormy Gingerbread.  Of course?

I believe its name originally came from the look of the dark or black rum floating on top of the ginger beer; it looked like a storm cloud.  Without the dark rum, it's just not the same.  But when you put the flavors into a dessert, no one's the wiser.

Tropical Rum Punch {National Rum Punch Day}

I often wonder how "they" come up with national (or world) food holidays.  Why do they fall on a certain day - luck of the draw?  I'm sure there are some out there that coincide with a release date or birth of a product or another sensible reason...but I'm guessing most were just written on little pieces of paper, thrown into a giant hat, and drawn by someone's kids.

That said, I'm down.  I'll take no reason at all to highlight and celebrate a certain food, drink, or custom.  Take for instance Rum Punch.  If I'm being honest {she says in her best Simon Cowell voice}, I may have gone my entire life without trying it.  Or realizing that there even was such a beverage.  But sometimes you get lucky and a bottle of golden, caramely liquid arrives on your doorstep.  And then you find out that National Rum Punch Day will be rolling around in a few weeks time.

So, of course you take your introduction into the land of punch bowls and hanging cups seriously.  But not as seriously as your mission to enjoy said rum, Diplomático Añejo, with its notes of raisins, cocoa, caramel, "sweet milky coffee", and a hint of oaky spice.

Cherry Mojito Ice Pops

Have I become predictable?  Is my life all frozen treats on sticks, stone fruits, and booze?  Hmmmmm.  Perhaps I have.

But I prefer to think of it as my "summer thing".  I mean, we all have our little idiosyncrasies (idiots-n-crazies), do we not?  Apparently summer triggers this pattern of behavior in me.

Hey, there are worse things in life than the enjoyment of cold ice pops of a sweltering summer's day.  Or fresh fruit so juicy that dribbles down your chin when you bite into it.  Or a refreshing adult to help mama relax (okay, that sounded creepy...but you get my drift, right?).

Rompope: Mexican Eggnog {she made, ella hace}

If I had to name one drink that I felt was synonymous with Christmastime, it would be eggnog.  Not so much the stuff from the carton (though I will break down and buy some in a pinch), but the thick, creamy, homemade variety of eggnog.  Uncooked eggs and all.

When I was young, my mom made this insanely boozed-up version with an entire spectrum of liquors in one batch.  I was only allowed one sip.  Boo.  Fortunately, once the adults had already poured a couple of refills, us kids could innocently meander into the kitchen and raid the "punch" bowl.

Soon after I married my Mexican, I was introduced to "his" eggnog.  Or rompope.  It's very, very similar.  Yet different.  Rompope doesn't use the whites of the eggs, just the yolks.  I think it's a little bit like drinking custard.  And come on, what's better than an excuse to DRINK custard?  Like eggnog, you can purchased ready-made rompope.  It's usually in a tall bottle.  And it's very yellow.  I've never looked, but it's so yellow that it makes me wonder if there isn't some food coloring in there.

Anyway, if you can make custard, you can make rompope.  And if you're anything like me, you'll find yourself with the odd craving for some in the middle of summer.  So what if people think you're weird.  Just see one of my variations below.  Turn that rompope into popsicles.  Or ice cream.  People don't judge popsicles and ice cream under the heat of the summer sun.  Also, the craving for doughnuts and rompope may hit you with a double-whammy.  All-at-once like.  Don't fret.  I have a solution.  Make a super-thick custard version of rompope... and then stuff it in a doughnut.  Oh yeah.  I said it.

But if you're just craving good ol' fashioned homemade eggnog, why not head on over to mi amiga Leslie's place, La Cocina de Leslie and take a gander at hers.  We've got you covered with both versions of this classic holiday beverage for she made, ella hace this month!

Rompope

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 40 minutes

Keywords: beverage dairy eggs Christmas Mexican winter

Ingredients (~5 cups)

• 1 quart whole milk
• 1 cup sugar
• pinch baking soda
• 1 stick canela (Mexican cinnamon)
• 8 large egg yolks
• ½ cup dark rum, spiced rum, or brandy
• 1 tsp. pure vanilla extract

Instructions

Combine milk, sugar, baking soda, and canela in a large,heavy pot over medium-high heat and bring to a boil. Reduce heat to a soft bubble for 30 minutes, and allow mixture to reduce to about 3 cups.

Whisk yolks together lightly in a glass bowl. Slowly pour in about 1 cup of the hot milk mixture, while whisking constantly. Whisk entire mixture back into the pot. Cook over low heat, stirring often, until mixture has thickened, and resembles the consistency of half-and-half, ~5 minutes.

Remove from heat and pour into a bowl that has been placed in an ice bath. Discard the stick of canela and whisk in the rum (or brandy) and vanilla. Chill completely.  If the finished rompope seems too thick, simply thin it out with a bit of milk.  

variations:

To make Paletas de Rompope (Mexican Eggnog Popsicles), simply pour the chilled rompope into popsicle molds and add sticks. Freeze solid.

To make a nice, thick custard, replace the whole milk in the recipe with half-and-half. Proceed as directed. Instead of looking for the consistency of half-and-half once the yolks have been whisked in, you're looking for the consistency of custard or pudding.

To make Rompope Ice Cream, make the custard variation and add the chilled custard to the barrel of an ice cream maker. Process according to manufacturer's instructions.

adapted from My Sweet Mexico by Fany Gerson

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Can't get enough eggnog?
The History of Eggnog - The Boys Club
Eggnog Rice Pudding - The Boys Club
Puerto Rican Coquito - shop.cook.make
Christmas Cream Cookies w/ Rompope Frosting - Sweet Life
Gelatina de Rompope - cocina & comparte
Eggnog Cupcakes w/ Spiced Rum - Bakers Royale
Eggnog Pound Cake - Baker Street

Mariposa Agave Nectar Liqueur + some cocktails {product review}

product: Mariposa Agave Nectar Liqueur

producer: Heaven Hill Distilleries, Bardstown, KY

introduced: Spring 2012

details: The first-ever agave nectar liqueur, Mariposa features a blend of the finest agave nectar with 100% agave tequila and premium vodka, combined with the essences of rose oil and gardenia; Mariposa adds delicate layers of complex flavor and aroma to cocktail recipes, standing up to the full array of base spirits.

ingredients: agave nectar, 100% agave tequila, premium vodka

ABV: 30% (60 proof)

bottle size: 750 ml

appearance:  translucent golden hue

nose:  rose, gardenia, with subtle hints of roasted pineapple and grapefruit zest

taste: orange blossom honey, pomme fruit, soft minerality and subtle flutter of juniper berry

palate: viscous yet soft, with a tip-of-the-tongue dry finish

for more info: facebook

my review: Though not something I would drink alone due to it's sweetness, I think this is an extremely versatile mixer.  But afterall, that's what it was intended to be... "a complex flavor and spirit base"  that will add "sophistication and uniqueness to any cocktail".   The fruity, floral notes marry perfectly with summertime cocktails - and especially tequila or mezcal based drinks.

While you could pair this with any sweetener of your choice, I think that using agave nectar really reinforces the delicate nose of the liqueur.  The two cocktails below were adapted from the people at Mariposa.  This liqueur is a welcome addition to my bar that I hope becomes available to a more wide-spread market very soon.  I don't want to drive an hour and a half to Chicago to hunt some down when I run out!

 Mariposa Mojito

(printable recipe)

yield: 1 large cocktail

2 oz. Mariposa Agave Nectar Liqueur

2 oz. rum

1 oz. freshly squeezed lemon juice

1 oz. freshly squeezed lime juice

1 oz. agave nectar (or to taste)

few sprigs of fresh mint

soda water

ice

Combine all ingredients except soda water in a cocktail shaker and shake until cold.  Pour into a tall glass filled with ice.  Top off with soda water and garnish with a sprig of mint and some lime wedges.

Mariposa Mule

(printable recipe)

yield: 1 cocktail

.75 oz Tequila

1.5 oz Mariposa Agave Nectar Liqueur

.75 oz. freshly squeezed lime juice

.5 oz. agave nectar

ginger ale

ice

Combine all ingredients except ginger ale in a cocktail shake and shake until cold.  Pour into a glass with ice and top off with ginger ale.  Garnish with a twist of lime.

*disclaimer: I received a free bottle of Mariposa Agave Nectar Liqueur to try and review.  I received no compensation for this review.  All opinions are 100% my own.

Pineapple-Ginger Elixir (with or without Rum)

I'm a sucker for words like potion, tincture, balm, and elixir.  In my mind I can picture myself in a long, colorful gypsy skirt, a flowy peasant blouse, and bare feet.  Gathering bundles of wild flowers and herbs; carefully peeling bark from medicinal trees and digging healing roots from the earth.  I see heavy glass bottles with frosty glass or cork stoppers amongst jars, tins, canisters, pots, and droppers in various sizes.  My well-loved mortar and pestle sits atop an ancient butcher block with a dip worn in it from years of use.  Dried lavender, yarrow, purple cone flowers hang amidst the herbs, garlic, and chiles on the wooden rafters.  Gnarled roots of goldenseal, ginger, and licorice are wrapped in cloth and tucked into baskets on cool, dark shelves.  I'm pretty sure I was meant to be a shaman.  Or a healer in some form.

So, perhaps you can see why a recipe containing the term "elixir" drew my attention.  Although I used a blender instead of a mortar and pestle to coax the sweet juice from a golden pineapple, the addition of warming ginger and cayenne reinforced the images in my head.  This blend...this elixir...will warm your body from the inside out on a cold day.  If you're sensitive to chile peppers, be aware of the potency (oooh, that's another great word...potency) of your cayenne.  If it is nice and fresh, you'll get a fantastic burn on your upper lip for hours to come.  

If the word elixir doesn't inspire you like it does me, I hope you'll try this sweet, yet spicy cooler anyway.  Add a shot of rum for even more warmth...

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Pineapple-Ginger Elixir

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: blender beverage vegan vegetarian ginger pineapple

Ingredients (serves 4)

• 4 c. fresh pineapple cubes
• 2 Tbs. minced fresh ginger
• ½ c. water
• ¼ c. light coconut milk or homemade
• 2½ Tbs. freshly squeezed lime juice
• 2 Tbs. pure Maple syrup
• 1½ tsp. pure vanilla extract
• ¼ tsp. ground cinnamon
• ⅛ tsp. ground cardamom
• ⅛ tsp. ground cayenne

Instructions

Purée pineapple cubes, ginger, and water in blender until smooth. Strain through a fine-meshed strainer into bowl, pushing down on the solids to extract as much liquid as possible. Discard pulp and return liquid to blender.

Add remaining ingredients and blend until smooth.

Serve over ice and garnish with fresh pineapple wedges or rings, cinnamon stick, or lime wedges.

For a warming cocktail with the sweetness of pineapple, add a shot of rum to the bottom of the glass before pouring in the elixir.

slightly adapted from Vegetarian Times #391

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Bookmarked Recipes at Tinned Tomatoes (founded by Ruth's Kitchen Experiments)

Banana Pancakes w/ Butter Rum Banana Maple Syrup

Growing up, my favorite pancakes were banana.  We always sliced the bananas and just folded them into the batter.  When you took a bite of your pancakes, you'd get warm, fruity discs in every bite.  When I was older and starting making pancakes for my own kids, I did it the same way...but...I also tried mashing up the bananas and just using them as a part of the batter itself, as opposed to using them as a fold-in.  Doing this keeps the pancakes moist and just sort of permeates them with a light hint of banana.  The banana seems a bit understated.  I like them this way.  We all do, really.  But there's a special place in all our hearts for the kind with little pockets of soft, warm fruit hiding in every bite.  

These particular pancakes were adapted from some that I saw in the book Dos Caminos Mexican Street Food.  I liked the subtle addition of warming cinnamon and ginger...and of course, the buttermilk.  I like buttermilk in just about everything, it seems.  These pancakes aren't very sweet, so they take a blanket of Maple syrup very, very well.  But I started thinking.  I wanted to add bake those soft, warm, banana-y bursts when I took a bite.  So I came up with a quick syrup and seems to caress your tongue.  Seems to brighten your mood without even trying.  The pancake is good, but really, it's just the perfect vehicle for that seductive syrup.

Banana Pancakes w/ Butter Rum Banana Maple Syrup

from the kitchen of girlichef

yield: ~16 pancakes

pancakes:

2 c. all-purpose flour

3 Tbs. sugar

1½ tsp. baking powder

½ tsp. salt

¼ tsp. ground cinnamon

⅛ tsp. ground ginger

2 very ripe bananas, pureed

2 eggs

2 c. buttermilk

2 Tbs. butter, melted

syrup:

1½ Tbs. butter

big pinch salt

¼ tsp. ground ginger

2 bananas, sliced & kept separate

1 Tbs. rum

⅓  c. maple syrup

pancakes:

Sift the flour, sugar, baking powder, salt, cinnamon, and ginger in a large bowl.  In a separate bowl, whisk together the pureed bananas, eggs, and buttermilk.  Add the wet mixture to the dry mixture and stir until just combined.  Stir in the melted butter.  If the batter seems too thick, you can thin it with a little extra buttermilk.

Place a heavy skillet over medium heat.  Once hot, add a dab of butter and let it melt.  Pour about a quarter of a cup of batter onto the skillet for each pancake.  Cook until the surface is bubbly and the edges begin to look dry.  It should be golden on the bottom.  Flip and cook until golden on the bottom.  Repeat.

syrup:

Place a medium skillet over medium-low heat.  Add butter, salt, and ginger.  Swirl around until melted, then add first sliced banana.  Cook and toss until coated, about 30 seconds.  Add rum and cook another 30 seconds.   Add maple syrup and cook until bubbly.  Throw in final banana and immediately turn off the heat.  Toss to coat.

to serve:

Serve pancakes with soft butter and syrup.

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Spiced Daiquiri + Denizen Rum {product review}

 product:  Denizen Rum

category:  alcohol/liquor/spirits

packaging (bottle): I like it...sort of retro looking.

appearance: clear

ABC (alcoholic beverage control): 40% (80 proof)

fun fact:  Denizen starts with aged and fresh charcoal-filtered Trinidadian rum from the Angostura distillery, where they are column-distilled and aged up to five years in small bourbon oak barrels.

awards:  Gold Medal - Best Buy, 92 points, International Review of Spirits award

Finalist, 93 points, Ultimate Spirits Challenge

Silver Medal, 2011 New York International Spirits competition

about (from website):  Aged and fresh charcoal-filtered, column-distilled Trinidadian rum from the Angostura distillery and trace amounts of 15 types of Jamaican pot-still rums are brought together and blended in Amsterdam by master blenders who have been handcrafting Caribbean-style rums for more than 300 years. The result is a crystal clear white rum aged up to five years with three dimensions of flavor reflecting longtime traditions in rum production that have been distilled out by mass-produced modern rums.  Inspired by the Latin word Deintus meaning “from within” and commonly used to describe free-spirited people who traveled the world in search of new experiences, Denizen Rum was developed as a spirit that embodies liberation, rebellion and bravery.

my thoughts/review:  Smooth, yet flavorful and heady with notes of coconut, sugar cane, and vanilla that finishes with a slight woodiness on your tongue.  Pleasant enough for sipping, yet bold enough to shine in any mixed drink or cocktail.  One I will look for "on purpose".

further info:  find Denizen Rum on...Website, Facebook and Twitter. I recommend using Denizen in this Spiced Daiquiri, especially around the holidays...but be careful- it packs a major punch!

Spiced Daiquiri

adapted from Marshall Altier of NYC's Jaybird

yield: 2 cocktails

4 oz. Rum (such as Denizen)

1½ oz. Fall Spiced Syrup see below

¾ oz. freshly squeezed lime juice

freshly grated nutmeg/cinnamon stick, to garnish

Place rum, spiced syrup, and lime juice in a cocktail shaker with ice.  Shake and strain into glass.  Garnish with freshly grated nutmeg &/or cinnamon stick.

Fall Spiced Syrup

½ c. sugar

½ c. water

big pinch each of ground cinnamon, nutmeg, & allspice

3 whole cloves

Place everything in a small saucepan over medium heat and stir until sugar is dissolved and mixture just comes to a boil.  Turn off heat and let sit until cool.  Strain through a fine sieve (lined w/ cheesecloth, if you like).  Store in fridge.

*I received a free bottle of Denizen Rum to try, taste, test, and review, should I choose to.  All opinions stated in this post are 100% my own.
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Katherine Martinelli Friday Blog Hop: Cocktails

Rum Raisin Ice Cream with Cajeta

What is it about Rum Raisin Ice Cream that seems so classy?  Oh, wait...that's just me who sees it that way?  Well, okay.  But it's true, I've always seen it like that.  Rum Raisin: the Sophisticate's Ice Cream.  Could that explain why I've never eaten before now?  I mean, I can be sophisticated if the moment calls for it, but that's not one of the words that I'd pull out of my proverbial hat when someone asks me for three words to describe myself.  If you know what I'm sayin'.  But anyhoo...I figured since I was riding the rum train right now, I'd finally cross it off my my never-shrinking, ever-growing "to make" list.

I found a great book that I sticky-tabbed up like crazy, but the very first page I happened upon when I picked it up to flip through it at the library, happened to contain Rum Raisin.  A sign.  I think that perhaps it's partly just the romance of rum-macerated raisins that seems all-grown-up to me.  And though I joke when I stick words like "classy" and "sophisticated" on this ice cream, it's really not all that far from the truth.  It really is an ice cream for grown-ups.  My oldest ate a bowl and promptly declared himself drunk.  Pshaw, as if he'd know.  Middle child took one bite and ptooey-ed all over the yard.  That left Sweet Thang.  He "just said no".  As in...he wasn't even gonna go there.  However.  The adults in the family enjoyed this batch.  It was sort of strange to me.  I mean, raisins in ice cream.  I must have initially been more focused on the rum part.  Raisins are kind of a weird addition to frozen dessert, if you ask me.  I thought they needed a little foil, for which a rich ribbon of Cajeta was perfect.  Mexi likes it alot because it brings back memories of when he was a bodybuilder.  Huh!?  Really.  His trainer would give him a big bowl of Rum Raisin Ice Cream on the morning of competition.  For warming up the veins?  I dunno...that's my slightly uneducated guess.  And personally, I'm not going to declare this my favorite new ice cream or anything, but I did enjoy it and I can see myself getting cravings for it every now and again.  But I will definitley add cajeta to all future batches.

Rum Raisin Ice Cream with Cajeta 

adapted from Scoop: 125 Specialty Ice Creams
yield: ~1 qt.

⅔ c. raisins
½ c. light rum (I used my bottle of DonQ Cristal)
2 c. heavy whipping cream, divided
¾ c. whole milk
½ c. superfine sugar
¼ c. light corn syrup
2 Tbs. nonfat dry milk powder
2 Tbs. cornstarch
pinch of kosher salt
¼ tsp. pure vanilla extract

cajeta (goat's milk caramel), for serving*

Combine raisins and rum in a small saucepan and heat until just simmering.  Remove from heat, cover pan, and allow raisins to macerate for at least 30 minutes, or up to 1 day (I went about 8 hours).

Combine 1½ c. of the cream with the milk, sugar, and corn syrup in a pan.  Cook over medium heat, stirring often, until mixture begins to steam...watching carefully to make sure it doesn't come to a boil.

While mixture heats, combine remaining cream with milk powder, cornstarch, salt, and vanilla in a small bowl.  Stir until smooth and powders have dissolved (and formed a slurry of sorts).

Whisk cornstarch mixture into pan and bring to a boil over low heat, stirring constantly.  Whisk until smooth, simmering and stirring constantly for ~2 minutes, or until thickened.  If lumpy, strain.  Stir the raisin rum mixture in to the "custard".

Transfer hot liquid to a storage container and press a sheet of plastic wrap directly onto surface (so it doesn't form a skin).  Refrigerate until completely chilled.

Freeze in an ice cream maker according to manufacturer's instructions and then transfer to a storage container and freeze until hard.

Serve on a pool of cajeta. *Cajeta was a last minute addition...and I thought it was a match made in heaven.  I will probably stir a good cup full (at least) into the ice cream when transferring to storage container next time so that it has ribbons of the rich goat's milk caramel in every scoop.

Okay, I know somebody's going to ask if this really freezes because of the large-ish amount of alcohol in it.  Yes, it really does.  I don't know how.  I don't know why.  But it really, really does.  It was pretty loose (which had me worried) after the ice cream machine finished it's cycle...but once I transferred it to a freezer container and let it sit in the freezer for a few hours, it was just as firm as any other type of ice cream.

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Tasty Tuesday at Naptime Creations