Black Bean Ice Cream
A cinnamon-scented black bean ice cream with piloncillo and rum, creamy, earthy, and just unusual enough to make dessert interesting.
Prep 10 min · Cook 20 min · Total 4 hr 55 min · Makes about 1 quart (8 servings)
Ingredients
- 3 cups half-and-half
- 1/3 cup canned unsalted black beans, drained
- 1/4 cup piloncillo or panela, or brown sugar
- 1/4 cup white sugar
- 2 teaspoons powdered cinnamon
- Splash of dark rum
Directions
Warm the half-and-half and beans together over low heat until the beans begin to break down and the liquid picks up their tint, about 20 minutes. Stir in the sugar and cinnamon until fully dissolved. Transfer the mixture to the fridge for 4 hours, or until cold. Add the rum, then churn it in an ice cream machine according to the manufacturer's instructions.