Best Rum Cranberry Ice Cream With Walnuts And Chocolate Chunks 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.
CHOCOLATE RUM ICE CREAM
your mehod says to "gradually stir in milk" ALTHOUGH THERE IS NO MILK IN THE INGREDIENT LIST
Provided by 89240
Categories Frozen Desserts
Time 3h5m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- In large microwave-safe bowl combine sugar and flour, gradually stir in milk.
- Blend in egg and baking chocolate pieces.
- Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
- Add rum extract, blend with wire whisk until mixture is smooth.
- Chill thoroughly.
- Add light cream to chilled mixture, blend well.
- Freeze in 2-quart ice cream freezer according to manufacturer's directions.
Nutrition Facts : Calories 1063.1, Fat 63.6, SaturatedFat 38.8, Cholesterol 251.4, Sodium 139.6, Carbohydrate 123.3, Fiber 4.9, Sugar 100.6, Protein 14.1
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
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