Chocolate Rum Ice Cream
Ingredients
1 1/2 cups sugar | ||
1 tsp kosher salt | ||
2 tsp cornstarch, sifted | ||
4 large egg yolks, lightly beaten | ||
3 cups half and half | ||
1 tsp vanilla extract | ||
1 cup heavy whipping cream | ||
3 oz baking chocolate, melted in the top of a double boiler | ||
1/2 tsp almond extract | ||
1/4 cup dark rum |
- In a small bowl, sift together the sugar, salt and cornstarch.
- Stir in beaten eggs and mix until creamy. Set aside.
- Heat half and half and cream in a large sauce pan over medium heat, stirring constantly until very hot, but not boiling. 7-8 minutes.
- Gradually stir in sugar mixture, stirring constantly until mixture thickens.
- Remove from heat and stir in melted chocolate.
- Allow to cool for 15 minutes, then stir in almond and vanilla extract.
- Cool to room temperature, stirring occasionally, then stir in rum.
- Pour the mixture into an ice cream maker and follow the manufacturers directions.
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