Rum Ice Cream
Indulge in the creamy, velvety decadence of homemade Rum Ice Cream, a delightful fusion of classic custard-based ice cream and the rich, warming notes of dark rum. This recipe combines premium ingredients like heavy cream, whole milk, and egg yolks to create an ultra-smooth base, elevated with a splash of aromatic dark rum and a hint of vanilla extract for a perfectly balanced flavor profile. The process includes tempering the egg yolks and churning the chilled custard to achieve an irresistibly creamy texture that melts in your mouth. Perfect for an adult twist on dessert, this frozen treat is ideal for dinner parties or a luxurious night in. Whether served in a crisp waffle cone or as an elegant addition to a dessert plate, this rum-infused ice cream is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 3 tablespoons Dark rum
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (approximately 6 tablespoons) over medium heat. Stir occasionally and heat until the mixture is steaming, but do not let it boil.
In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture becomes pale and slightly thickened, about 2-3 minutes.
Temper the egg yolks by slowly whisking about 1/2 cup of the hot milk mixture into the egg mixture. Then, gradually pour the tempered egg mixture back into the saucepan, stirring constantly.
Cook the mixture over medium-low heat, stirring continuously with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 6-8 minutes. Do not allow the mixture to boil, as this can curdle the eggs.
Remove the saucepan from the heat and stir in the dark rum and vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the custard with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Serve the rum ice cream scooped into bowls or cones, and enjoy!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
