Chocolate Rum Ice Cream


  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.