Best Rum Currant Ice Cream Recipes

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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 CURRANT ICE CREAM



Rum Currant Ice Cream image

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

1/3 cup dark rum
3/4 cup dried currant
2 cups heavy cream
1 cup half-and-half
1/8 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar

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

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