Frozen Vanilla Custard with Flambéed Berries
1 batch cooled crème anglaise (about 5 cups) or correct quantity for your ice cream maker
1 ½ tablespoons unsalted butter
1 tablespoon minced ginger
1 cup blueberries, rinsed
1 cup strawberries, rinsed and sliced
1/8 teaspoon five-spice powder
2 tablespoons white rum
Follow the manufacturer’s directions for making ice cream, making sure not to overfill the freezing chamber, as the ice cream will expand. Churn for 15 to 20 minutes or until the ice crystals form. Remove the ice cream from the chamber and store in the freezer to harden or serve immediately for “soft-serve” style.
Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the ginger and sauté about 30 seconds until the aroma is apparent. Add the berries and the five-spice powder and cook for 3-4 minutes until the berries start to release some juice. Add the rum and flambée, cooking until alcohol burns off. Remove from the heat.
To Plate: Place a few scoops of ice cream in chilled cups and top each with about ¼ cup of the berry mixture. Serve immediately.
Gosling's Gold Rum