Rum Cherry Ice Cream
User Reviews
5
Rum Cherry Ice Cream
Description
Rum Cherry Ice Cream starts by simmering fresh pitted bing cherries with sugar until they soften and release a syrupy liquid. The cherries are then separated and soaked briefly in dark rum to infuse flavor. Meanwhile, the base custard is prepared by heating whole milk, heavy cream, light corn syrup, and salt, then tempering egg yolks mixed with sugar into the warm dairy. The custard is gently cooked until it thickens enough to coat a spoon, ensuring a smooth, rich texture.
Once combined and cooled, the rum-soaked cherries are gently folded in before freezing the mixture. The dark rum contributes depth and complexity without overpowering the bright cherry notes. The ice cream’s creamy custard base supports the juicy cherry pieces, delivering a harmonious balance of richness and fruitiness.
This ice cream can be enjoyed on its own or served alongside desserts that complement its cherry-rum flavor, such as warm cakes or chocolate treats. Its unique combination of fresh fruit and liqueur makes it a special option for dessert.
Ingredients
- 1 pound bing cherry pitted and halved, fresh
- 1/3 cup granulated sugar divided, plus 2 tablespoons
- 2-3 tablespoons dark rum (depending on how prominent you like the rum flavor)
- 1 cup milk whole
- 2 cups heavy cream
- 1/2 cup light corn syrup
- 1/4 teaspoon kosher salt
- 6 egg large yolks
- 1-1/2 teaspoons vanilla extract pure
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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