Best 2 Chocolate Rum Ice Cream Recipes

Are you craving a sweet and boozy treat that is sure to satisfy your sweet tooth? Chocolate rum ice cream combines the lusciousness of chocolate with the warmth of rum, a match made in dessert heaven. This article will present the best chocolate rum ice cream recipe using premium ingredients that will tantalize your taste buds and transport you to a tropical paradise. Indulge yourself in this frozen delight that features a rich, creamy chocolate base infused with a hint of aromatic rum, resulting in a velvety texture and an explosion of flavors. Get ready to embark on a culinary journey as we unveil the secrets behind this exquisite frozen dessert.

Here are our top 2 tried and tested recipes!

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE

Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce image

Provided by Reed Hearon

Categories Milk/Cream Rum Ice Cream Machine Chocolate Egg Fruit Dessert Frozen Dessert Banana Summer Grill Grill/Barbecue Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 15

Ingredients

4 firm-ripe bananas
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup firmly packed brown sugar
For rum ice cream:
2 cups heavy cream
2 cups milk
1 vanilla bean, halve lengthwise
a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum such as Bacardi Black
For Mexican hot chocolate sauce:
1/4 pound (about 1 1/2 tablets) Mexican chocolate* such as Ibarra, chopped
1 cup half-and-half
available at some specialty foods shops

Steps:

Prepare grill.
Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
Serve bananas like a banana split with ice cream and chocolate sauce.
To make rum ice cream:
In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
To make Mexican hot chocolate sauce:
In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

CHOCOLATE RUM ICE CREAM

Chocolate Rum Ice Cream image

your mehod says to "gradually stir in milk" ALTHOUGH THERE IS NO MILK IN THE INGREDIENT LIST

Provided by 89240

Categories Frozen Desserts

Time 3h5m

Yield 2 quarts

Number Of Ingredients 6

Ingredients

1 cup sugar
2 tablespoons all-purpose flour
2 cups light cream, chilled
1 egg, slightly beaten
2 ounces unsweeten baking chocolate, broken in pieces
1/2 teaspoon rum extract

Steps:

In large microwave-safe bowl combine sugar and flour, gradually stir in milk.
Blend in egg and baking chocolate pieces.
Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
Add rum extract, blend with wire whisk until mixture is smooth.
Chill thoroughly.
Add light cream to chilled mixture, blend well.
Freeze in 2-quart ice cream freezer according to manufacturer's directions.

Nutrition Facts : Calories 1063.1, Fat 63.6, SaturatedFat 38.8, Cholesterol 251.4, Sodium 139.6, Carbohydrate 123.3, Fiber 4.9, Sugar 100.6, Protein 14.1

Tips:

Use the best quality ingredients you can find. This will make a big difference in the flavor of your ice cream.
Make sure your ice cream maker is completely frozen before you start churning. This will help the ice cream freeze more quickly and smoothly.
Churn the ice cream according to the manufacturer's instructions. Over-churning can make the ice cream grainy.
If you don't have an ice cream maker, you can still make this ice cream by freezing it in a covered container. Stir the ice cream every 30 minutes or so to break up the ice crystals.
Store the ice cream in the freezer for at least 4 hours before serving. This will allow the flavors to develop and the ice cream to firm up.

Conclusion:

Chocolate rum ice cream is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and subtle rum undertones, this ice cream is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this chocolate rum ice cream recipe a try. You won't be disappointed!