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.
- Ginger Lime Ice Cream:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup sugar
- Pinch of kosher salt
- 1 1/2 oz peeled ginger, thinly sliced
- 1 teaspoon ground ginger
- 1 lime peeled and juiced
- 6 large egg yolks
- Rum Cupcake:
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- zest from 1 lime
- 1/3 cup whole milk
- 1/3 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.
Now this is a perfect summer ice cream cupcake. What great flavors. Yum!
Thank you Renee!
Better late than never to be using your ice cream machine. I think you did the machine justice with this delicious recipe. You took two of my fav desserts and combined them. I’m bowing down to you at this very moment 😉
You are too kind Jennie! And it’s not say I haven’t used my maker, but it’s been hibernating for quite awhile 🙂
Oooh, I would like one now, please! 🙂
Oh man, I absolutely love making ice cream cupcakes! I’ve only made it once but this post is inspiring me to make more soon! 🙂
i love this, absolutely love this! the flavors sound incredible, and you combined ice cream AND cupcakes into one amazing dessert – awesome!
Ahh! So much ice cream! So many contests! This is super creative, I love <3!
How delicious! This is the perfect time for this cooooool recipe. I’mgoing to have to give this recipe a shot –can’t wait it sounds soooo good.
Thanks for sharing.
Please send me some as soon as possible. I will love you forever.
Just gotta get me some dry ice!
I’ve never tried a Dark and Stormy, but now I want to! I love the idea of ginger/lime ice cream (I’d eat that any day!) and it sounds even better with a rum cupcake! Good luck! Thanks for entering!
To console ourselves after our loss at the Bacon Takedown (sniff, sniff) we went over to the the Highland Kitchen (awesome local gastro-pub) and had a ginger beer-rum-pineapple cocktail (among other yumminess). Now I want to make these cupcakes with some brown sugar & rum flambéd pineapples! It’s a good thing we live in different states – I feel like we’d be foodie BFFs and I can’t handle buying any more pants! LOL
I so wish we lived closer together! Can you imagine the damage we would do? I don’t know, it might be better on our waistlines and wallet 🙂
I think the occasional visit a few times a year might suffice. Now, I just need plan a visit up to Boston!
That sounds delicious 🙂 I made the ice cream for mine without an ice cream maker, and it was a total pain! But I love the flavours you put in it so perhaps replicating it with no ice cream maker would still be worth my while…
I don’t usually like ginger but I am INTRIGUED by your ginger lime ice cream — way to whip out the ice cream maker! Might have to be one I try!
Thanks for entering and good luck!
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