RUM ICE CREAM RECIPES
RUM ICE CREAM RECIPE | EPICURIOUS
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
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 ICE CREAM RECIPE - FOOD.COM
This is in my Ladies Home Journal 50 Greatest Desserts cook booklet. It has just a few ingredients and sounds simple to make. I have not tried this recipe. If you take a chance on it, I truly hope you enjoy it. Cook time is freeze time and it is estimated.
Total Time 4 hours 5 minutes
Prep Time 5 minutes
Cook Time 4 hours
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Stir until sugar is dissolved.
- Transfer to ice-cream maker.
- Freeze according to the manufacturers instructions.
Nutrition Facts : Calories 415.4, FatContent 23.1, SaturatedFatContent 14.4, CholesterolContent 86.4, SodiumContent 151.3, CarbohydrateContent 45, FiberContent 0, SugarContent 43.4, ProteinContent 5.3
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