Best Dark Rum Custard Ice Cream Recipes

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DARK RUM CUSTARD ICE CREAM



Dark Rum Custard Ice Cream image

Make and share this Dark Rum Custard Ice Cream recipe from Food.com.

Provided by swissms

Categories     Frozen Desserts

Time 40m

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 7

2 cups heavy cream
2 cups milk
1 vanilla bean, halve lengthwise
lemon zest (a 2-by 1/2-inch piece removed with a vegetable peeler)
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum (such as Bacardi Black)

Steps:

  • In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
  • In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
  • Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.

Nutrition Facts : Calories 512.4, Fat 38.4, SaturatedFat 22.3, Cholesterol 399.8, Sodium 90.5, Carbohydrate 30.6, Sugar 23.7, Protein 7.9

RUM CURRANT ICE CREAM



Rum Currant Ice Cream image

Categories     Milk/Cream     Rum     Dessert     Currant     Winter     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

1/3 cup dark rum
3/4 cup dried currants
2 cups heavy cream
1 cup half-and-half
1/8 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
Special Equipment
an ice cream maker

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 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.

RUM-RAISIN ICE CREAM



Rum-Raisin Ice Cream image

Categories     Rum     Dessert     Frozen Dessert     Raisin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 6

1 cup (packed) raisins
2/3 cup dark rum
8 large egg yolks
1 cup sugar
3 cups milk (do not use low-fat or nonfat)
1 1/2 cups whipping cream

Steps:

  • Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
  • Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
  • Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

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