Chocolate Rum Ice Cream Recipes

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DARK CHOCOLATE ICE CREAM RECIPE WITH RUM



Dark Chocolate Ice Cream Recipe with Rum image

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

100 g high-quality dark chocolate (at least 70% cocoa, chopped)
100 ml milk (full fat)
4 tbsp unsweetened cocoa powder
5 tbsp powdered sugar or more
2 drops of rum flavor (optionally 1 tbsp of brown Jamaican rum)
1 tsp vanilla
200 g double cream (1 scant cup)

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



Chocolate Rum Ice Cream image

Categories     Dessert     Chocolate

Time 2h

Yield 8

Number Of Ingredients 12

sugar
unbleached all-purpose flour
eggs
unsweetened chocolate
rum extract
light cream (half&half)
sugar
unbleached all-purpose flour
eggs
unsweetened chocolate
rum extract
light cream (half&half)

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



Rum Ice Cream image

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

2 cups heavy cream
1 cup whole milk
3/4 cup packed dark brown sugar, divided
1/2 teaspoon grated nutmeg
2 large eggs
1/3 cup dark rum
Equipment: an ice cream maker

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



Chocolate Rum Ice Cream image

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

1 cup sugar
2 tablespoons all-purpose flour
2 cups light cream, chilled
1 egg, slightly beaten
2 ounces unsweeten baking chocolate, broken in pieces
1/2 teaspoon rum extract

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



Chocolate Rum Raisin Ice Cream image

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

1/3 cup raisins
1/3 cup golden raisins
1/2 cup Zacapa dark rum
1/4 teaspoon orange extract
1 1/2 cups heavy cream (divided)
3/4 cup whole milk
2/3 cup sugar
pinch of salt
4 oz Ghirardelli bittersweet chocolate (coarsely chopped)
4 large egg yolks

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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