By The Gentleman
We were going to name this drink after the classic Dark & Stormy but after doing a bit of research it turns out that only drinks made with Gosling’s Dark Rum can legally be called a Dark & Stormy and we didn’t want to get sued, we have no money. So we played around with the name a bit and after seeing how the drink looked we thought the Storm Cloud fitted it rather well. A nod to its inspiration that won’t get us sued.
60mL Santiago De Cuba Añejo Rum
2 scoops Rum and Ginger Ice cream
Bundaberg Ginger Beer to top the glass
Place one scoop of the ice cream in the glass. Pour your rum over the ice cream. Add a drizzle of the ginger syrup into the glass with the ice cream and rum. Top the glass to 3/4 full with ginger beer. Add a second scoop of ice cream and fill the rest of the glass with ginger beer. Drizzle with additional ginger syrup to decorate.
You may have noticed the Rum and Ginger ice cream listed in the recipe. Don’t panic, this is not some super involved ice cream with a million steps and ingredients. No, this is awesome cheats ice cream that can be made in a flash (or the time it takes to freeze a banana, twice, which is quick for ice cream). Going through my daily food blog routine I came across the rather intriguingly titled ‘How to Make Creamy Ice Cream With Just One Ingredient!‘ on The Kitchn. I was very curious because I love ice cream and I trust the good people at The Kitchn, especially after they showed me you could make whipped cream in a mason jar and I was able to whip up a batch in front of everyone when no one believed me. Boom! Anyway, apparently one ingredient banana ice cream is quite popular in health food circles, but it is never too late to catch onto something delicious. The best thing about it is you can add plenty of different flavours to your banana to help make it extra tasty, and not feel so bad because bananas are totally healthy and anything else you add is healthy by proxy right?
Rum and Ginger Ice-Cream
4 ripe bananas, frozen
8 tbs Bundaberg Ginger Beer
4 tbs Santiago De Cuba Añejo Rum
Make sure your bananas are really frozen. When they are super frozen remove the skin and chop them into slices. Add the slices to a food processor with your rum and ginger beer. I possibly added too much liquid to the ice cream but it still freezes and I was able to get out some rather ice cream looking scoops. Run the food processor until the banana has all been mashed up. When you freeze and then mash up bananas in a food processor they take on this unexpected but really creamy texture. It is that creamy texture that, when frozen again, becomes like ice cream due to the high pectin content in bananas.
I wasn’t sure how the ice cream would work as a float, given it was only banana, rum and ginger beer. When adding the ginger beer it didn’t froth up as much as normal ice cream would, but it did generate enough froth to remind you that you were drinking a float. It also had the creaminess you are looking for but without the overly sweet, sugary flavour that vanilla ice cream sometimes has. That absence of sweetness really allowed the spicy ginger flavour from both the ginger beer and the ice cream to come through. It was a really pleasant drink with the mixture of the ginger and the ice cream making it very refreshing and smooth with little trace of alcohol. On a hot summers day this would be so nice, maybe with a little party umbrella thrown in as well!
We may not be allowed to call it a Dark and Stormy but this combination of rum, ginger beer and one-ingredient ice cream is certainly tasty. Plus with the one-ingredient ice cream it is totally healthy so you don’t have to feel bad when you’re drinking it and guilt free indulging is always a good thing.