Brodies Spiced Rum Ice Cream Floats Recipes

ROOT BEER FLOAT ICE CREAM

Root Beer Float Ice Cream image

This ice cream has the great taste of a root beer float without the soda. It's a great summertime dessert. Root beer concentrate can be found in the spice section of the market.

Provided by Grace Gutberlet

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

2 eggs
¾ cup white sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
¾ teaspoon root beer extract

Steps:

Whip eggs until foamy, then slowly pour in sugar while continuing to whip eggs until ribbony. Fold in cream, milk, vanilla extract, root beer extract until evenly mixed.
Freeze in ice cream maker according to manufacturer's directions, about 30 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 21.9 g, Cholesterol 131.1 mg, Fat 24.2 g, Protein 3.8 g, SaturatedFat 14.7 g, Sodium 52.4 mg, Sugar 20.3 g

RUM ICE CREAM

Rum Ice Cream image

Provided by Lillian Chou

Categories Milk/Cream Rum Ice Cream Machine Dairy Dessert Thanksgiving Oscars Frozen Dessert Poker/Game Night Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup packed dark brown sugar, divided
1/2 teaspoon grated nutmeg
2 large eggs
1/3 cup dark rum
Equipment: an ice cream maker

Steps:

Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

SPICED RUM RAISIN ICE CREAM

Spiced Rum Raisin Ice Cream image

Make and share this Spiced Rum Raisin Ice Cream recipe from Food.com.

Provided by Rita1652

Categories Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup raisins, chopped
1 tablespoon crystallized ginger, chopped
1/4 cup dark rum or 1/4 cup spiced rum
3/4 cup brown sugar
1/2 teaspoon cinnamon
2 cups cream
2 cups milk
1 teaspoon vanilla extract

Steps:

Combine raisins, ginger and rum in small bowl; cover and stand 1 hour.
Strain rum.
Dissolve sugar into rum raisin mixture.
Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : Calories 466.5, Fat 27.7, SaturatedFat 17.3, Cholesterol 99.8, Sodium 79.9, Carbohydrate 47.5, Fiber 0.8, Sugar 37.4, Protein 5

CINNAMON-RUM ICE CREAM

Cinnamon-Rum Ice Cream image

As befitting a diner dessert, this ice cream is thick and rich and perfectly accents the apple tartlet. Cinnamon ice cream generally falls into three categories: infused via cinnamon sticks during the milk warming; ground cinnamon added during the milk warming; and ground cinnamon added at the very end. You can't get a real cinnamony flavor from the sticks alone, and adding ground cinnamon too early makes for a very strange texture. The third option lends a nice flavor and texture and leaves the custard pleasantly speckled.

Provided by Matt Lewis

Yield Makes about 1 1/2 quarts

Number Of Ingredients 7

Ingredients

6 large egg yolks
1 1/2 cups heavy whipping cream, divided
1 1/2 cups whole milk
3/4 cup sugar
Pinch of salt
2 tablespoons dark rum
2 teaspoons ground cinnamon

Steps:

Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.