Recipe: Frozen Rum Cream from the new cookbook “Cooking for Crowds”

You can say a lot of things about cookbooks. Sometimes they are awe-inspiring. Sometimes they are helpful. Sometimes (alas) they are dreadful. But Cooking for Crowds: 40th Anniversary Edition, by Merry White is charming. Below is one of the simplest recipes in the book: Frozen Rum Cream. As with all the recipes, it is provided in both large and small quantities so you can treat an intimate gathering or an entire party. Below, I have included the version for 6 people.


Frozen Rum Cream
This is the simplest possible dessert, and yet a great success. Make it in 5-ounce plastic cups for a large group. It can be made 2 or 3 days ahead, if you cover the containers to prevent “freezer smell.”

4 egg yolks
1/4 c granulated sugar
3 egg whites, beaten stiff
1 1/2 c heavy cream, whipped until stiff
1/2 rum

Beat the egg yolks and sugar together until stiff and lemon colored, then fold in the beaten egg whites and whipped cream and gently stir in the rum. Put into cups or a large bowl and freeze for at least 8 hours.