Dark ‘n’ Stormy ice cream

Rum, ginger ale, and coconut milk

The players.

At 9 o’clock the night before a work potluck, I was facing a tough decision. Should I make or buy something? What if I made something, but it lived on in infamy? My thoughts then wandered to rum, turned a corner, and stumbled on: Dark ‘n’ Stormy ice cream. Sweet.

In my six months owning an ice-cream maker, I’ve learned cream and sugar are: 1) Forgiving ingredients, and, 2) Seriously good with alcohol.

Making ice cream is remarkably easier than baking. If you throw milk and sweetener into an ice-cream maker, you’ll end up with a decent- to divine-tasting mixture inside of a half-hour. (To do it “right,” you can even opt to follow a recipe.) With this Serious Eats sorbet as a guide, I poured in the ingredients I did have and crossed my fingers.

The next day, my co-workers were thrilled to consume the sweet, smooth, and spirited results. Plus, it provided a terrific complement to the baked goods others brought. Next on my list: gin daisy sherbet.

My riff on Serious Eats’ Dark ‘n’ Stormy sorbet:

Ingredients:

12 oz of cold ginger ale (ginger beer would probably be better)

1/2 cup of brown sugar

1 can (13 oz) of coconut milk

1/4 cup of cream

3/4 tsp of sea salt

2 1/2 tbsp of dark rum

Instructions:

1. Stir all the ingredients (except rum) in a bowl.

2. Empty into chilled ice-cream maker. Pour rum in during last couple minutes of churning.

3. Freeze for a few hours.

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