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.
RUM CURRANT ICE CREAM
Steps:
- Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
- Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175°F, about 5 minutes (do not let boil).
- Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. (Due to rum, this ice cream will have a slightly softer texture than others.)
RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
- In a large bowl, whisk together the egg yolks and sugar.
- In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
- Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams
RUM CURRANT ICE CREAM
This is a wonderfully smooth and creamy ice cream from the Epicurious web site. Be careful when cooking the custard, because it can go from thick and creamy to grainy and eggy VERY quickly. As soon as it thickens, pull it off the heat and pour it through the strainer (don't let it sit in the hot pot) and you'll be fine.
Provided by Chilicat
Categories Frozen Desserts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat run in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
- Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175F, about 5 minutes (do not let boil).
- Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harde. (Due to rum, this ice cream will have a slightly softer texture than others.).
Nutrition Facts : Calories 400.3, Fat 26.8, SaturatedFat 16.3, Cholesterol 145.6, Sodium 98.1, Carbohydrate 33.1, Fiber 0.9, Sugar 29.1, Protein 4.2
BLACK CURRANT ICE CREAM
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
- Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.
EASY RUM RAISIN ICE CREAM
Delicious rum raisin ice cream.
Provided by xxDXxx
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 8
Number Of Ingredients 4
Steps:
- Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
- The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
- Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g
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