Cinnamon-Rum Ice Cream – a delicious recipe with egg yolks, heavy whipping cream, milk, sugar, salt, dark rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk egg yolks to blend in medium metal bowl.
2
Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream.
3
Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves.
4
Gradually whisk hot milk mixture into egg yolks.
5
Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160F to 170F (do not boil), about 5 minutes.
6
Pour custard through strainer set over bowl with cream.
7
Whisk mixture to blend; then whisk in rum and cinnamon.
8
Chill custard until cold, about 2 hours.
9
Process custard in ice cream maker according to manufacturer's instructions.
10
Transfer ice cream to container.
11
Cover; freeze until firm, at least 4 hours or overnight.
730
kcal
Calories
50
g
Fat
48
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 large egg yolks, 1 1/2 cups heavy whipping cream, divided, 1 1/2 cups whole milk, 3/4 cup sugar, and more.
Yes, Cinnamon-Rum Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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