Manny's original! A Cuban compadre of the Brandy Alexander.
- 8 scoops Mantecado ice cream (see below for recipe)
- 3 ounces Bacardi Spiced Rum
- Nutmeg and grater
Directions: Add 8 scoops of Matecado with 2 ounces of rum to blender and blend. Pour the drink into 8 ounce cup and garnish with freshly grated nutmeg and the remaining ounce of rum.
Mantecado (Cuban Ice Cream)
- 1 cup milk
- 2 cups heavy cream
- ¾ cup sugar
- 10 egg yolks
- 1 cinnamon stick
- 1 tbspn vanilla extract
- 2 lemon rinds
Directions: In a small saucepan bring the milk, cream, sugar, cinnamon, vanilla and lemon to a boil over medium heat. Lower temperature and stir until the mixture can easily coat the back of a spoon. In a separate bowl, beat the egg yolks. Once the cream has cooled, slowly drizzle the cream mixture into the beaten eggs, whisking continually so as to not cook the eggs. Pour into ice cream maker and freeze for 2 hours before serving.
(Food stylist note: each ice cream maker has it’s own directions so I did not specify an exact time and added the 2 hours to make sure the cream is cold enough to go into the blender)