In the quest for new and different desserts the adventurous gourmet so often overlooks ice cream. Good quality American ice cream ranks among the best of American foods, whether homemade or store-bought, and, for ease of availability and consistency of quality, puts all other store-bought desserts to shame.
Still, when you’re planning a special after-dinner party you want to do something special. So why not dress up ice cream? Baked Alaska and Ice Cream Bombes come to mind. Peppermint ice cream drizzled with chocolate-flavored liqueur; chocolate ice cream drizzled with an orange liqueur; strawberry ice cream drizzled with Fraise or framboise (strawberry and raspberry liqueuors.)
And then there’s “That Rum Thing:” coffee ice cream sprinkled with chocolate bean candies and drizzled with dark rum. For a substantial dessert, serve it with slices of pound cake.
After-Dinner Drinks, Card 7.
1/2 jigger Kahlua
1 jigger brandy
2 tablespoons heavy cream
1 egg yolk
Shake well with ice and strain into saucer champagne glass. Dust with nutmeg.
1/2 jigger creme de cacao
1/2 jigger cognac
1/2 jigger Cointreau
1 jigger heavy cream
Shake well with ice and strain into cocktail glass.
Midcentury Menu pronounced this drink “amazing.”
That Rum Thing
There’s no mention on the card of exactly what “chocolate bean candies” are. I’d guess a chocolate covered coffee bean might work, or perhaps something from the Candy Warehouse – rum-flavored, of course.
That Rum Thing
- 1 1/2 to 2 quarts coffee ice cream softened
- chocolate bean candies
- 1/2 cup dark rum
Scoop ice cream into decorative mold (preferably a melon mold.) Place in freezer, covered. Just before serving, unmold ice cream onto platter. Sprinkle with chocolate bean candies with liquid centers. Drizzle with rum and serve.