Dark Chocolate Ice Cream Recipe With Rum

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CHOCOLATE RUM ICE CREAM



Chocolate Rum Ice Cream image

your mehod says to "gradually stir in milk" ALTHOUGH THERE IS NO MILK IN THE INGREDIENT LIST

Provided by 89240

Categories     Frozen Desserts

Time 3h5m

Yield 2 quarts

Number Of Ingredients 6

1 cup sugar
2 tablespoons all-purpose flour
2 cups light cream, chilled
1 egg, slightly beaten
2 ounces unsweeten baking chocolate, broken in pieces
1/2 teaspoon rum extract

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.

Nutrition Facts : Calories 1063.1, Fat 63.6, SaturatedFat 38.8, Cholesterol 251.4, Sodium 139.6, Carbohydrate 123.3, Fiber 4.9, Sugar 100.6, Protein 14.1

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

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.

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