Rum Cherry Ice Cream
User Reviews
5.0
15 reviews
Excellent
Rum Cherry Ice Cream
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Rum soaked cherries make this ice cream an extra-special treat for adults, but it is equally delicious with the alcohol omitted. Serve on its own or with a drizzling of hot fudge!Makes a little over one quart of ice cream.
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Ingredients
- 1 pound fresh bing cherries , pitted and halved
- 1/3 cup plus 2 tablespoons granulated sugar , divided
- 2-3 tablespoons dark rum (depending on how prominent you like the rum flavor)
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 6 large egg yolks
- 1-1/2 teaspoons pure vanilla extract
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Instructions
- Combine cherries and 1/3 cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring, until cherries have begun to soften and juices are a syrup-like consistency, about 8-10 minutes.
- Strain syrup into a bowl and set aside. Place cherries in a separate bowl and stir in rum. Cool both syrup and rum-soaked cherries to room temperature, then refrigerate, covered, until well-chilled.
- Stir together whole milk, heavy cream, light corn syrup, and kosher salt in a heavy-bottomed saucepan. Cook over medium-low heat, stirring, until mixture is steadily steaming and reads about 175 degrees. Remove from heat.
- Whisk together egg yolks and remaining 2 tablespoons of granulated sugar in a medium bowl. Gradually whisk about one third of the warm milk into the yolks. Return yolk mixture to the pot, stirring to combine. Cook over medium-low heat, stirring, until the custard is thick enough to coat the back of a spoon. Do not boil.
- Strain custard through a fine mesh sieve into a large bowl and stir in vanilla extract. Let stand at room temperature for about 10 minutes. Cover with plastic wrap and refrigerate until well-chilled, at least 4 hours, preferably overnight.
- When ready to churn, stir reserved cherry syrup into the custard. Freeze according to your ice cream maker's directions until a soft-serve consistency is reached, adding reserved cherries (and any accumulated juices/rum) during the last 4 minutes of churning.
- Transfer to a freezer safe container, cover with plastic wrap, and freeze until ice cream is firm and scoopable, at least 4 hours.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
231mg
(77%)
Sodium
128mg
(5%)
Potassium
225mg
(6%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
1155IU
(23%)
Vitamin C
4.3mg
(5%)
Calcium
101mg
(10%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 231mg | 77% |
| Sodium | 128mg | 5% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 101mg | 10% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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