Coquito Ice Cream

The Holidays are finally over…

You’ve decorated your tree, sang Christmas carols at the top of your lungs, and have watched Love, Actually and A Christmas Story at least 3 times…

You had your fill of Christmas ham – And have eaten so many gingerbread men that one of your buttons popped and hit grandma in the eye.

You’ve opened your presents on Christmas Day, and you’ve (secretly) exchanged the ones you didn’t like…

You’ve tongued down your significant other at the stroke of midnight on 2012 – And hopefully just hugged everyone else. Unless you’re loose… I’m not judging…

The Holiday Spirit you’ve been so hyped over has now….

Vanished…

It’s over…

The holidays are over…

All over…

The magic is gone…

The tree has been taken down….

Well…

Except in my house. That tree will be taken down somewhere between Groundhog Day and Valentines Day; but I’m sure it’s different for you – so let’s go with that.

The Christmas turkey has now been portioned into leftover meat for turkey sandwiches.

Its over…

Are you anything like me? Do you feel gypped somehow – Like the Holidays ended way too soon?

We should be enjoying more peppermint bark!

More spiced hot chocolate!

More eggnog!

No wait –  I’m Latina – I don’t drink eggnog.

We Latinos drink Coquito. Well – Most Latinos drink coquito… I’m not a creamy drink sort of gal. Creamy drinks remind me of melted ice cream. I don’t really like melted ice cream. Milk shake, yes… Melted ice cream?

Not so much…

So what if…

What if I turned coquito into ice cream?

Will the coquito purists come after me with a torch and pitchfork? Will I be banned from Latino celebrations? Boycotted for my efforts? No longer allowed to dance Merengue? Will there be a photo of me somewhere with skull and crossbones?

Should I be scared?

You know what? I’m going to take that chance… I ain’t scurred. I froze a Holiday drink – And what?! What is anyone going to do about it?

Yes – I froze it… I turned a creamy, spicy coconut holiday concoction into creamy, spicy booooooooozy coconut ice cream. Let’s say I’m starting a new tradition; preserving it – Like Walt Disney’s head…

I’ll be eating coquito ice cream; enjoying my own extended holiday till I take my tree down on Valentines Day… Feel free to join…

And if someone tries to come after me crying sacrilege…?

It’s ON…

Love,

Me…

 

: Coquito Ice Cream

An M.O.B. Production

• 1 cup evaporated milk
• 1 cup coconut milk
• 2/3 cup sweetened cream of coconut (such as Coco Lopez)
• 1/2 cup sweetened condensed milk
• 1 cup heavy cream
• pinch of salt
• 1/4 teaspoon ground cloves
• 3/4 teaspoon ground cinnamon
• healthy pinch freshly grated nutmeg
• 1 teaspoon vanilla extract
• 5 egg yolks
• 5 1/2 tablespoons white Puerto Rican Rum ( I used Bacardi)*
• ground cinnamon for sprinkling (optional)
• Sweetened coconut for sprinkling (optional)

1. In a small saucepan combine evaporated milk, coconut milk, sweetened cream of coconut, condensed milk, heavy cream, salt, spices and vanilla extract. Stir to incorporate and over low heat bring to a simmer.
2. While the milk mixture is simmering prepare a bowl of ice water. Over that bowl of ice water place a smaller bowl with a fine mesh strainer over the top.
3. In a separate bowl whisk the egg yolks until they are smooth. Once the milk mixture has simmered, slowly pour a small amount over the egg yolks to temper them, whisking constantly. Continue whisking and pour the rest of the mixture into the bowl. Return the entire mixture to the saucepan and cook, stirring constantly over medium heat until the mixture thickens slightly and coats the back of a wooden spoon (about 170-175 degrees F), or about 3-4 minutes.
4. Pour the custard through the mesh strainer into the prepared bowl. Allow the ice water to chill it completely. Add the rum and stir until fully incorporated. At this point you can either place in the refrigerator to steep and develop flavor or you can freeze in an ice cream maker according to the manufacturers instructions.
5. Serve onto ice cream bowls with a sprinkling of ground cinnamon and some shredded coconut on top.

* Notes: Because alcohol’s freezing point is lower than water, adding too much will prevent the ice cream from solidifying properly. 5 1/2 tablespoons of rum packs a nice rummy punch to this ice cream without over powering the overall flavor and breaking down the properties that allow it to freeze solid.BUT! If you’d like to add more rum, go for it! Let me know how that worked out for you!

Makes 1 quart of ice cream.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)