Rum Ice Cream

I almost packed up my ice cream maker last week. Hurricane Harvey brought some nasty storms and big temperature drops our way, even though we’re a long way from the coast. Even after the weather cleared up, the temperatures stayed pretty low for this time of year. Fall seemed to be coming early. Alas, no. Now the temperature is back in the upper 90s and I’m finding myself thankful that it’s still taking up counter space. A scoop of ice cream really takes the edge off late in the afternoon when it’s hot out.

rum ice cream and peach pie

This particular batch of ice cream was an experiment made specifically to go with a peach pie (recipe here) I baked. I had the rum down to use in a sauce, and it smelled so good alongside the smell of the pie baking in the oven. The combination turned out to be great. It is definitely a bit boozy, but only a bit. Paired with the pie, it’s perfect. I rather enjoyed it on its own as well though.

Rum Ice Cream

Course Dessert
Prep Time 20 hours
Cook Time 15 minutes
Total Time 20 hours 15 minutes
Servings 1 quart

Ingredients

  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 4 large egg yolks
  • 2 tsps spiced rum

Instructions

  1. Prepare your ice cream maker as directed by its instructions. You will most likely either need to freeze part of it overnight beforehand, or have ample ice and rock salt on hand. 

  2. Place milk and sugar in your blender and blend until sugar is mostly dissolved into the milk. 

  3. Add egg yolks to blender and blend until well mixed.

  4. Pour egg, sugar, and milk mixture into a sauce pan and heat over low to medium heat until it starts to thicken to form the custard. Stir regularly while this cooks. When ready, custard will coat the back of a spoon.

  5. As soon as mixture is thick enough to coat the back of a spoon, remove from heat and whisk in cream and rum. Place in a mixing bowl or other container of your choice, cover, and refrigerate. 

  6. Let chill at least 8 hours (overnight).

  7. After custard has chilled, setup your ice cream maker and add custard to it. Freeze times may vary depending on what machine you're using. Mine takes around 40 minutes to reach the right consistency. Watch for solidity. It won't be as solid as finished ice cream in the center, but it should be close. 

  8. When it is as a solid as it seems to be getting, remove ice cream to a freezer compatible container and transfer to freezer for a minimum of two hours. This will let the ice cream further solidify.

homemade ice cream and peach pie

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