The post Make Your Own Rum Ice Cream appeared first on falafelandcaviar.com.
]]>Ingredients
- 2 cups double cream
- 1 cup whole milk
- 3/4 cup white sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup dark rum
- Pinch of salt
- Chopped nuts or chocolate chunks are optional
Instructions
- In a saucepan over medium heat, combine double cream and whole milk. Warm the mixture until it begins to steam but avoid boiling.
- In a separate bowl, whisk together egg yolks and sugar until the mixture becomes pale and slightly thickened. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid curdling. Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon.
- Remove from heat and strain the custard through a fine-mesh sieve to ensure a smooth texture. Allow the custard to cool slightly, then stir in vanilla extract, dark rum, and a pinch of salt. Mix well. Cover the mixture and refrigerate for at least 4 hours or overnight to enhance the flavors.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add in chopped nuts or chocolate chunks if you want extra indulgence. Transfer your ice cream to a lidded container and freeze for a few hours or until firm.
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