Rum Cherry Ice Cream Recipes
RUM ICE CREAM
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
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.
BING CHERRY ICE CREAM SAUCE
Pour this over your favorite ice cream for a sweet-tart treat!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Drain cherries, reserving juice. Place juice and cornstarch in a saucepan. Cook, stirring constantly, until thickened. Stir in extract and cherries. Serve warm over ice cream or Old-Fashioned Frozen Vanilla Custard (recipe also found in Recipe Finder).
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
RUM CHERRY ICE CREAM
Steps:
- From: [email protected] (Sherri Eastman) Date: Thu, 6 Jul 1995 02:17:30 GMT (exerpted from Lee Baileys Long Weekends) Place the cherries in a bowl and cover with rum. Allow to soak for several hours. Heat half-and-half and sugar together until sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy and then whisk in 1/2 cup of the heated half-and-half mixture. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. DO NOT OVERCOOK OR THE CUSTARD WILL CURDLE. Stir in vanilla, allow to cool completely, then chill. Pour into a commercial ice-cream maker and freeze according to manufacturers directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency. Makes about 1-3/4 pints. Sherri and Dazzle REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 2123 calories, Fat 157.9025575 g, Carbohydrate 129.56944375 g, Cholesterol 2069.9775 mg, Fiber 0.543374975323677 g, Protein 53.1830325 g, SaturatedFat 88.78454375 g, ServingSize 1 1 Serving (1299g), Sodium 499.425875 mg, Sugar 129.026068774676 g, TransFat 7.72929075 g
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