Pithiviers Recipe
French butter rum ice cream and rum and maple sauce
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Ingredients
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Ice Cream
Rum and Maple Sauce
Method
Ice Cream Preparation
- 1
Make the Custard
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat until sugar dissolves. In a separate bowl, whisk egg yolks. Gradually add the warm cream mixture into the yolks, whisking continuously. Return to the saucepan and cook over low heat until thickened. Do not boil.
- 2
Incorporate Rum and Chill
Remove from heat and stir in butter, dark rum, and vanilla extract. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 3
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Rum and Maple Sauce Preparation
- 4
- 5
Thicken the Sauce
In a small bowl, mix cornstarch and water to create a slurry. Gradually stir the slurry into the sauce, cooking for an additional 2-3 minutes until thickened.
- 6
Serve
Remove from heat and let cool slightly before serving over the butter rum ice cream.
