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REC: Rum Ice Cream

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Joined: Jan 11, 2007

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Posted to Thread #7402 at 11:37 am on Jul 31, 2007

I love this particular ice cream. It definitely has a boozy presence (like eggnog) that is just delish with summer cobblers, etc. They serve this ice cream at one of my favorite restaurants...and I always ask for more! I'm thrilled to now know how to make it at home. :)

Note: If you don't have dark rum on hand, it's also very good with cognac.

Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere

Makes 1 quart

1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum

Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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