Dark Chocolate Ice Cream Recipe With Rum

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.

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.

CHERRY-CHOCOLATE ICE CREAM

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

BITTERSWEET CHOCOLATE ICE CREAM

Steps:

• In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
• In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
• Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

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 RUM SAUCE

Steps:

• In a medium saucepan, combine sugar and margarine; cook over medium heat until sugar has dissolved, about 5 minutes, stirring occasionally.
• Remove from heat.
• Stir in remaining ingredients.