Irish Ballad Seaport Narrative: Lalla Rookh's Voyage
Bust out your best boozy dessert recipe with a modern twist on Lalla Rookh! This classic concoction of rum and vanilla ice cream dates back to the late 1800s, and we're here to shake things up.
To get started, grab a small bowl and fill it with vanilla bean ice cream. Using a spoon, dig out a small well in the center, and pour in some apple brandy. Cap this off with a dollop of whipped cream, and get ready for your guests to be delighted by their boozy surprise.
Feeling adventurous? Take this basic recipe and spin it with chocolate, orange, or cinnamon ice cream! For example, replace the vanilla ice cream with chocolate and use a shot of orange liqueur, or opt for cinnamon ice cream with your preferred aged rum.
What to Buy
Calvados, an apple brandy from Normandy, France, is ideal for this dessert. It can be found at a liquor store, or shop online if it's not easily accessible. If you can't find Calvados, substitute it with a good-quality apple brandy.
This recipe was part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
- Yield: 8 servings
- Difficulty: Easy
- Total: 20 mins, plus 2 hrs 15 mins freezing time
Ingredients (6)
- 1 quart Vanilla Bean Ice Cream
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup Calvados or apple brandy
- Freshly grated nutmeg, for serving
Instructions
- Chill the ice cream in the refrigerator until it's slightly softened, around 30 minutes.
- Transfer the softened ice cream to a large bowl and smooth it out with a rubber spatula until it's creamy, with no frozen chunks remaining.
- Divide the ice cream among 8 small bowls and level the tops with the back of a spoon. Freeze until the ice cream is semisolid, approximately 30 minutes.
- Using a melon baller or spoon, scoop out about 2 tablespoons of ice cream from the center of each bowl to create a deep trough. Reserve the scooped-out ice cream for another use. Chill the bowls again before serving.
- When you're ready to serve, let the bowls sit at room temperature for 10 minutes, and then chill a clean mixing bowl and whisk attachment or a large chilled bowl and whisk in a freezer for 10 minutes.
- Add the cream, sugar, and vanilla to the chilled bowl and whisk on medium speed until medium peaks form, around 2 minutes. [Alternatively, you can use a hand whisk and a chilled bowl. Whisk the cream, sugar, and vanilla until medium peaks form, around 2 to 3 minutes.] Gently pour 1 tablespoon of the Calvados into each trough, filling it just up to the top (don't let it overflow). Top eachbowl with a dollop of whipped cream and a sprinkle of nutmeg.
Want to explore even more exciting options for desserts inspired by Lalla Rookh? Think beyond just ice cream variations! Experiment with chocolate, cinnamon, and other flavors to create unique desserts like the Lalla Rookh Chocolate Cinnamon Delight, Cinnamon Chocolate Mille-Feuille Lalla Rookh, Lalla Rookh Cinnamon Swirl Chocolate Cake, Cinnamon Chocolate Fritters Lalla Rookh, or Lalla Rookh Chocolate Tiramisu with Cinnamon.
- For a twist on traditional Lalla Rookh dessert, consider using chocolate, orange, or cinnamon ice cream as a base, and pair them with an appropriate liqueur like orange liqueur, aged rum, or Calvados, respectively.
- Before making the whipped cream topping, remember to chill the mixing bowl and whisk attachment or a large chilled bowl and whisk in a freezer for 10 minutes to ensure a smooth texture.
- After creating the ice cream troughs, let the bowls sit at room temperature for 10 minutes before serving to soften the ice cream slightly, then, chill the bowls again before adding the whipped cream and Calvados.
