Chocolate Rum Ice Cream Recipes

CHOCOLATE RUM RAISIN ICE CREAM

Steps:

• Place the raisins, rum, and orange extract in a small saucepan. Heat to a simmer for 2 minutes and remove from heat. Allow raisins to macerate in rum for a minimum of 2 hours and up to 24.
• Place one cup of cream in a large bowl and place a fine mesh strainer on top.
• In a medium saucepan warm the milk, sugar, the remaining half cup of the cream, and the salt. When warm and steamy, but not bubbling, turn off heat and add the chopped chocolate. Stir with a sturdy rubber spatula until melted, mixture may appear flecked.
• In a medium bowl whisk the egg yolks. Begin dribbling the warmed milk into the yolks while continuously whisking. Don't pour the hot mixture in quickly as you may cause the eggs to curdle. Continue dribbling and whisking until you've added about 1/3 of the hot mixture, then you can increase speed to a pour, continuously whisking.
• Pour the contents back into the pan and stir constantly over medium heat, scraping the bottom of the pan as you go. A sturdy rubber spatula is best for this task. When the custard is thick enough it will coat the spatula.
• Remove from heat and pour the custard through the strainer into the bowl with the cream. Stir the custard to combine. Place over an ice bath until cooled. Chill completely in the refrigerator.
• Before you freeze the ice cream, drain the raisins and reserve the rum. Set raisins aside. Measure the reserved rum, add more rum if necessary to get to 3 tablespoons. Stir rum into the cooled custard, then add custard to your ice cream maker.
• Freeze the custard in your ice cream maker according to the manufacturer's instructions. A few minutes before the ice cream is done, add the raisins and mix to combine. Place in a freezer safe container and freeze until hardened.

DARK CHOCOLATE ICE CREAM RECIPE WITH RUM

Steps:

• Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream.
• Put the chocolate in a metal bowl. Gently heat the milk over a hot water bath or in the microwave and pour over the dark chocolate. The milk does not have to boil since the recipe is without egg yolk. Let stand for a minute, stir until smooth. Add the cocoa powder, rum essence or rum and powdered sugar and stir. Stir with a whisk and then transfer bowl cold on ice water. Stir until the chocolate mass has cooled, whip the cream until stiff and fold into the chocolate.
• Transfer the chocolate cream into the ice cream maker and let churn until ready.
• Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 4 hours.

CHOCOLATE RUM ICE CREAM

Steps:

• Combine the sugar and flour, in a large microwave-safe bowl, blending well, and then gradually stir in the milk. Blend in the egg and the backing chocolate pieces. Microwave on HIGH (100%) for 2 to 2½ minutes, stirring frequently, or just until the mixture boils and thickens. Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended. Chill thoroughly. Add the light cream to the chilled mixture and blend well. Freeze in a 2-quart ice cream freezer according to the manufacturer's directions.

RUM ICE CREAM

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.

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

CHOCOLATE RUM ICE CREAM

Steps:

• In large microwave-safe bowl combine sugar and flour, gradually stir in milk.
• Blend in egg and baking chocolate pieces.
• Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
• Add rum extract, blend with wire whisk until mixture is smooth.
• Chill thoroughly.
• Add light cream to chilled mixture, blend well.
• Freeze in 2-quart ice cream freezer according to manufacturer's directions.

CHOCOLATE ICE CREAM

Steps:

• Beat together the eggs, egg yolks and sugar until thoroughly blended. This may be done in a food processor.
• Meanwhile, heat the milk and the cream with the chocolate, rum and vanilla extract, stirring frequently, until just below boiling. Remove from heat and add a little at a time to the egg mixture, blending until smooth. Correct the sweetness of the mixture.
• Pour the mixture into the saucepan of a double-boiler and place over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook over low heat until thick and creamy. Cool.
• Place the mixture in an ice-cream maker and follow the manufacturer's directions. (If you do not have an ice-cream maker, place the mixture in a freezer tray, cover with foil and freeze at the refrigerator's coldest setting, stirring every so often to prevent ice crystals from forming.)

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM

Steps:

• For ice cream:
• Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
• For cakes:
• Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.