HOW TO MAKE RUM CREAM RECIPES

Name: Rum Cream Liqueur
Prep time: 7 d
Total time: 7 d
Yield: 1 litre, 15 serving(s)
Ingredients: 1 (300 g) can sweetened condensed milk; 1 1/2 cups rum (use white or amber, you can use less if desired, I like to use the 1-1/2 cups!); 1 cup whipping cream; 2 eggs; 2 tablespoons chocolate syrup; 2 teaspoons vanilla

RUM CREAM LIQUEUR RECIPE - FOOD.COM

Rum Cream Liqueur Recipe - Food.com image

If you're watching your waistline then don't try this recipe, well once a year is okay LOL! This is a drink from heaven!.... Because of the raw eggs, I advise not to serve this to the elderly due to Salmonella. This recipe will make 1 litre, but I really suggest to double the amount.

Total Time 168 hours

Prep Time 168 hours

Yield 1 litre, 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (300 g) can sweetened condensed milk
1 1/2 cups rum (use white or amber, you can use less if desired, I like to use the 1-1/2 cups!)
1 cup whipping cream
2 eggs
2 tablespoons chocolate syrup
2 teaspoons vanilla

Steps:

Mix all ingredients in a blender until smooth.
Pour into a very clean glass bottle.
Refrigerate it for up to 7 days, the flavors will intensify the longer you leave it, believe me it won't last that long LOL!
DELICIOUS!

Nutrition Facts : Calories 190.8, FatContent 8.5, SaturatedFatContent 5.1, CholesterolContent 53.4, SodiumContent 49.8, CarbohydrateContent 13, FiberContent 0.1, SugarContent 11.9, ProteinContent 2.9

RUM ICE CREAM RECIPE | EPICURIOUS

Rum Ice Cream Recipe | Epicurious image

Rum and apples go hand in hand, especially when the rum is in a scoop of ice cream melting over the apples in a pie.

Provided by Lillian Chou

Yield Makes about 1 quart

Number Of Ingredients 7

Ingredients

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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