I am coming in at the last minute for Food ‘n Flix this month. I cannot believe that tomorrow is September. I thought I had all the time in the world to re-watch Harry Potter and the Sorcerer’s Stone and think of something cool to make and post up.
As I said, I’m coming in at the last minute here.
Tina from Squirrel Head Manor is hosting this month. You can read her announcement post here. 
I actually thought I was being pretty clever to make ice cream from a butterbeer recipe. Then I did a search for butterbeer ice cream. There were a ton out there. Why reinvent the wheel?
Adult Butterbeer Ice Cream
Better with rum
Ingredients
- 2 T. butter, browned
- 1/2 c. brown sugar
- 1/2 t. pure vanilla extract
- 1 pint heavy whipping cream, divided
- 1 (14 oz.) can sweetened condensed milk
- 2 oz. golden rum
Instructions
- Begin by browning butter in a small sauce pan over medium heat. Stir the butter around as it melts. Keep stirring. In about 2-4 minutes, the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast. Be careful not to burn.
- Add brown sugar, vanilla and 1/4 cup whipping cream. Stirring frequently, cook sauce for 15 minutes, or until it coats the back of a spoon. Remove from heat and stir in rum. Set aside to cool to room temperature.
- In the bowl of a stand mixer, whip the remaining heavy whipping cream until it is stiff (but don’t make butter!). Add the sweetened condensed milk and continue whipping until thick and fluffy.
- Add your cooled sauce (leaving a small amount for drizzling over the top) and whip until just combined. Pour the ice cream into a sealable container. You can drizzle a bit on top and swirl or save some for pouring over before serving.
- Place in the freeze and allow to set overnight (or at least 5-6 hours).
Yield: 6-8
I do have an ice cream maker, but this is the easiest and most delicious ice cream I’ve made. I’m glad I used the mixer method and just froze it. You see, I was running out of time to post and I did not have my ice cream maker bowl frozen. So, you do NOT need a fancy ice cream making gadget for this recipe. 
I feel great nostalgia for this movie because I believe the only time I watch any of the series is with the nephews (who are now nineteen and thirteen). Thanks to Tina for hosting this month. (And, Tina, I hope we still see you posting after this round-up!)
September’s event is a celebration. For Food ‘n Flix 10 Year Anniversary we’re revisiting Chocolat. Look for an announcement post at Food ‘n Flix soon.