Frozen Rum Cream Pie

It’s Memorial Day, which means summer has begun.  Let’s celebrate with some home made ice cream!

I’ve been considering an ice cream maker for a while, but it seems like it might be redundant with my pie experiment. So for the next few weeks I’ll be making some ice cream pies that don’t require an ice cream maker. This one happens to make a smooth gelato-like texture that really melts in your mouth. The only “downside,” if you can really call it that, is that the recipe needs some alcohol for flavor and consistency, and the alcohol does not cook out.  Okay, personally I consider this an upside, but you might rethink it if you have kids or something.

You need:

An Oreo Cookie Crust (read on)
3 egg yolks
3/4 cup sugar
1 package unflavored gelatin
1/2 cup cold water
1/2 pint Whipping Cream
1 tsp vanilla extract
1/3 cup rum (I used Captain Morgans, dark and spiced. Light Rum might also work.)
Chocolate for garnish (I used chocolate chips; you might prefer chunks or curls!)

The Oreo crust can be store-bought, or you can make your own by pulverizing about 18-20 Chocolate Sandwich Cookies and adding a stick of melted butter.

Oreo Crust

Optionally, bake at 400 for about 5 minutes. It turns in to molten goo. The only problem I found with this approach is it sort of sticks horribly to the pan when you go to cut the pie, so grease and flour your pan first, or, skip the baking step and just stick this directly in the freezer without even baking it. You want it to be cold before adding the filling.

Now, for the filling, start with the egg.

3 egg yolks

Separate out three egg yolks.  Add 1/2 cup of the sugar, and beat on high until it makes a creamy custard.

Egg yolks beaten

Add your package of gelatin to cold water on a pan on the stove.

Gelatin setting up

Heat up the water. When it hits boiling, give it a few quick stirs, then remove from heat and add to your egg yolks. You have to stir a lot as you pour, and keep stirring, because the boiling hot water will cook your eggs. So you want to keep them creamy, not let them harden in to scrambled yolk in your cooking bowl.

Rum Cream Filling

Now beat up your whipped cream (you don’t even have to clean your beater) until it’s the right consistency. Add the remaining sugar and the vanilla to this.  Alternatively you can probably use store-bought whipped topping for this step, though I haven’t tried it. I would probably cut some of the sugar from the egg custard if I did.

Add your rum last. Then dump this all in to your prepped cold pie crust. Garnish. Freeze until solid. Mine didn’t take too long, maybe about 3 hours.

Here’s the result:

Frozen Rum Cream Pie

Delicious, tempting ice cream with a little “kick” and no need for an ice cream maker.  It’s got a very solid consistency when you cut but melts in your mouth.  You definitely want the Oreo crust and chocolate garnish with it; they add an additional flavor that really works. Enjoy!


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