I am in a complete ice cream war zone over here at the Little Red Kitchen.
Between preparing for the ice cream takedown on July 8th (seriously, how am I going to fit 2 gallons – 2 GALLONS!!! of ice cream in my freezer?) and deciding that I just had to enter Cupcake Project‘s and Scoopalicious’ 5th annual ice cream cupcake contest; my ice cream maker hasn’t seen this much action since I got it four years ago.
When I started drafting ideas for my ice cream cupcake, I decided to take inspiration from Stef at Cupcake Project, she is known for making incredibly unique cupcakes with ingredients you would never expect to find.
I’m not the biggest liquor drinker in the world, but if I am going to have a cocktail it is going to be a dark and stormy. I thought the combination of a ginger lime ice cream with a rum spiked cupcake would be the perfect interpretation of my favorite cocktail.
|Dark and Stormy Ice Cream Cupcakes||
- Ginger Lime Ice Cream:
- 1½ cups heavy cream
- 1½ cups whole milk
- ¾ cup sugar
- Pinch of kosher salt
- 1½ oz peeled ginger, thinly sliced
- 1 teaspoon ground ginger
- 1 lime peeled and juiced
- 6 large egg yolks
- Rum Cupcake:
- 1¼ cups all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- zest from 1 lime
- ⅓ cup whole milk
- ⅓ cup dark rum
- For the ice cream:
- Heat the milk, sugar, and salt in a medium pot until sugar is dissolved.
- Add the ginger and lime peel, cover and turn off heat. Let steep for 45 minutes.
- Set up an ice bath with the cream and lime juice. Place a strainer over top.
- In a small bowl whisk the egg yolks.
- Slowly add a bit of the warm milk to the egg yolks.
- Drizzle the egg yolks into the remaining milk and heat on medium-low, constantly stirring until thick. You want your custard to coat the back of a wooden spoon.
- Strain the custard into the cream.
- Whisk together and cool completely.
- Churn in your ice cream maker according to your makers directions – about 25 minutes.
- Transfer to a freezer safe container and freeze until solid.
- For the cupcakes:
- Pre-heat your oven to 350 degrees F.
- Grease a large muffin tin or 6 large silicone muffin molds.
- In a small bowl mix together the flour, baking powder and salt.
- In the bowl of your stand mixer, cream the butter and sugars until light and fluffy.
- Add the eggs one at a time, the vanilla extract and lime zest.
- Beat in the flour mixture and milk on low, alternating each, starting with the flour.
- Finally, add the dark rum.
- Scrape down the sides and evenly scoop the batter into the prepared cups.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Cool completely.
- To serve the cupcakes, cut in half horizontally and add a layer of ice cream. Place the top of the cupcake back and add an additional scoop of ice cream on top.