DARK CHOCOLATE ICE CREAM RECIPE WITH RUM
If you are looking for an easy boozy adult ice cream that takes care of after-dinner drinks and dessert all in one - then this decadent dark chocolate ice cream with rum is the one. Made in the ice cream maker without eggs!
Provided by kikiwp
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream.
- Put the chocolate in a metal bowl. Gently heat the milk over a hot water bath or in the microwave and pour over the dark chocolate. The milk does not have to boil since the recipe is without egg yolk. Let stand for a minute, stir until smooth. Add the cocoa powder, rum essence or rum and powdered sugar and stir. Stir with a whisk and then transfer bowl cold on ice water. Stir until the chocolate mass has cooled, whip the cream until stiff and fold into the chocolate.
- Transfer the chocolate cream into the ice cream maker and let churn until ready.
- Transfer the thickened ice cream to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 4 hours.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
CHOCOLATE RUM ICE CREAM
Steps:
- Combine the sugar and flour, in a large microwave-safe bowl, blending well, and then gradually stir in the milk. Blend in the egg and the backing chocolate pieces. Microwave on HIGH (100%) for 2 to 2½ minutes, stirring frequently, or just until the mixture boils and thickens. Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended. Chill thoroughly. Add the light cream to the chilled mixture and blend well. Freeze in a 2-quart ice cream freezer according to the manufacturer's directions.
Nutrition Facts :
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
CHOCOLATE RUM RAISIN ICE CREAM
For the rum raisin lover and chocolate fanatic, we've combined the two in one delicious ice cream!
Provided by Amanda Formaro
Categories Desserts
Time 1h30m
Number Of Ingredients 10
Steps:
- Place the raisins, rum, and orange extract in a small saucepan. Heat to a simmer for 2 minutes and remove from heat. Allow raisins to macerate in rum for a minimum of 2 hours and up to 24.
- Place one cup of cream in a large bowl and place a fine mesh strainer on top.
- In a medium saucepan warm the milk, sugar, the remaining half cup of the cream, and the salt. When warm and steamy, but not bubbling, turn off heat and add the chopped chocolate. Stir with a sturdy rubber spatula until melted, mixture may appear flecked.
- In a medium bowl whisk the egg yolks. Begin dribbling the warmed milk into the yolks while continuously whisking. Don't pour the hot mixture in quickly as you may cause the eggs to curdle. Continue dribbling and whisking until you've added about 1/3 of the hot mixture, then you can increase speed to a pour, continuously whisking.
- Pour the contents back into the pan and stir constantly over medium heat, scraping the bottom of the pan as you go. A sturdy rubber spatula is best for this task. When the custard is thick enough it will coat the spatula.
- Remove from heat and pour the custard through the strainer into the bowl with the cream. Stir the custard to combine. Place over an ice bath until cooled. Chill completely in the refrigerator.
- Before you freeze the ice cream, drain the raisins and reserve the rum. Set raisins aside. Measure the reserved rum, add more rum if necessary to get to 3 tablespoons. Stir rum into the cooled custard, then add custard to your ice cream maker.
- Freeze the custard in your ice cream maker according to the manufacturer's instructions. A few minutes before the ice cream is done, add the raisins and mix to combine. Place in a freezer safe container and freeze until hardened.
Nutrition Facts : ServingSize 1 half cup, Calories 412 kcal, Carbohydrate 36 g, Protein 4 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 156 mg, Sodium 35 mg, Fiber 1 g, Sugar 26 g
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