Day 1: 12 Days of Recipes 2020 - Triple Cream Brie Ice Cream with Rocco & Olivia Buttered Rum Topping

Our annual 12 days of recipes BEGINS! We excited to share our annual tradition, where we choose 12 recipes and some of our favourite products from the previous year to feature! These features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Contest:

This year, our 12 Days of Recipes contest celebrates the launch of our new online gift certificates! Available now, our new wellseasoned.ca gift certificates can be used both in store and online! Just tell us how you'll use the daily feature product, and then tag a friend on Facebook, Instagram, or comment on today's recipe below, to be entered to win a gift certificate for the value of today's featured product*! We'll be drawing names each week on Friday, so you'll have a few days to share the word! *Gift Certificate does not include the cost of shipping - items can be picked-up for free at the Well Seasoned store in Langley. Full contest details can be found on our blog.

Day 1: Holiday Drinks & Desserts

On the first day of recipes, we're featuring Rocco & Olivia Hot Buttered Rum Drink Mix. This delicious mix will fix you up a hot cup of cheer when you need it, but it also is divine when paired with today's feature recipe; Triple Cream Brie Ice Cream.

This recipe requires an ice cream maker (Dear Santa,), but for those without a maker (or blender) and those with a healthy dose of patience - you can stir ice cream every 45 minutes by hand until blended and frosty. Top this recipe with Rocco & Olivia Buttered Rum, or mix yourself up a hot drink to pair with it for a deliciously seasonal treat!

Triple Cream Brie Ice Cream

By Well Seasoned

Ingredients:

• 2 cups (500 mL) Half and Half Cream
• 1/4 Fresh Vanilla Bean
• 160 g Triple Cream Canadian Brie (rind off)
• 5 Egg Yolks
• 3/4 cup (175 mL) Sugar
• 2/3 cup (150 mL) 35% Cream
• Rocco & Olivia Hot Buttered Rum Drink Mix (topping)

Instructions:

• In a non-reactive saucepan, bring the half and half, and the vanilla bean to a boil over medium-high heat.
• Remove from the heat and melt the cheese in by whisking it until it is incorporated. Let infuse for 15 minutes.
• In a stainless steel bowl, whisk the yolks and the sugar together until it becomes pale yellow. Pour the half and half into the egg mixture and whisk constantly until incorporated. Place on the stove again over medium-high heat and stir with a wooden spoon until he mixture coats the spoon. Strain through a fine sieve and add the cream. Cool down completely and refrigerate for at least 2 hours.
• Add to your ice cream maker, or follow the stir and freeze method ever 45 minutes until blended and frosty.