Best 6 Rum Currant Ice Cream Recipes

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Rum currant ice cream is a classic flavor combination that is perfect for any occasion. Whether you're looking for a refreshing treat on a hot summer day or a decadent dessert after a big meal, this ice cream is sure to hit the spot. The smooth, creamy texture of the ice cream is complemented perfectly by the tart sweetness of the currants and the rich flavor of the rum. And because it's made with just a few simple ingredients, it's easy to make at home. So next time you're looking for a delicious and easy dessert, give rum currant ice cream a try.

Let's cook with our recipes!

RUM ICE CREAM



Rum Ice Cream image

Provided by Lillian Chou

Categories     Milk/Cream     Rum     Ice Cream Machine     Dairy     Dessert     Thanksgiving     Oscars     Frozen Dessert     Poker/Game Night     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 7

2 cups heavy cream
1 cup whole milk
3/4 cup packed dark brown sugar, divided
1/2 teaspoon grated nutmeg
2 large eggs
1/3 cup dark rum
Equipment: an ice cream maker

Steps:

  • Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
  • Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
  • Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
  • Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

RUM CURRANT ICE CREAM



Rum Currant Ice Cream image

Categories     Milk/Cream     Rum     Dessert     Currant     Winter     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

1/3 cup dark rum
3/4 cup dried currants
2 cups heavy cream
1 cup half-and-half
1/8 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
Special Equipment
an ice cream maker

Steps:

  • Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
  • Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175°F, about 5 minutes (do not let boil).
  • Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. (Due to rum, this ice cream will have a slightly softer texture than others.)

RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS



Rum Cranberry Ice Cream With Walnuts and Chocolate Chunks image

This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield About 1 quart

Number Of Ingredients 9

1/3 cup dried cranberries
1/4 cup dark rum
6 large egg yolks
134 grams sugar (about 3/4 cup)
2 1/3 cups whole milk
1 cup heavy cream
1/2 teaspoon fine sea salt
3 ounces chocolate chunks, chopped
35 grams toasted walnuts, chopped (about 1/3 cup)

Steps:

  • In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
  • In a large bowl, whisk together the egg yolks and sugar.
  • In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
  • Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams

RUM CURRANT ICE CREAM



Rum Currant Ice Cream image

This is a wonderfully smooth and creamy ice cream from the Epicurious web site. Be careful when cooking the custard, because it can go from thick and creamy to grainy and eggy VERY quickly. As soon as it thickens, pull it off the heat and pour it through the strainer (don't let it sit in the hot pot) and you'll be fine.

Provided by Chilicat

Categories     Frozen Desserts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup dark rum
3/4 cup dried currant
2 cups heavy cream
1 cup half-and-half
1/8 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar

Steps:

  • Heat run in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
  • Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175F, about 5 minutes (do not let boil).
  • Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harde. (Due to rum, this ice cream will have a slightly softer texture than others.).

Nutrition Facts : Calories 400.3, Fat 26.8, SaturatedFat 16.3, Cholesterol 145.6, Sodium 98.1, Carbohydrate 33.1, Fiber 0.9, Sugar 29.1, Protein 4.2

BLACK CURRANT ICE CREAM



Black Currant Ice Cream image

Provided by Martha Stewart

Number Of Ingredients 5

1 1/4 cups heavy cream
2/3 cup half and half
3 egg yolks
1/2 cup granulated sugar
6 tablespoons black-currant pur?

Steps:

  • Heat the heavy cream and half and half in a stainless-steel saucepan. Beat yolks and sugar together. Slowly add cream to egg mixture, whisking constantly. Return mixture to saucepan and reheat. Stir with a wooden spoon, scraping bottom of saucepan, until mixture thickens and coats back of spoon. Remove from heat and strain. Stir in black-currant puree.
  • Chill custard completely. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

EASY RUM RAISIN ICE CREAM



Easy Rum Raisin Ice Cream image

Delicious rum raisin ice cream.

Provided by xxDXxx

Categories     World Cuisine Recipes     Asian

Time 8h55m

Yield 8

Number Of Ingredients 4

¼ cup raisins
¼ cup dark rum
1 quart vanilla ice cream
⅛ teaspoon ground nutmeg

Steps:

  • Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
  • The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
  • Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g

Tips:

  • For the best flavor, use dark rum and high-quality vanilla extract.
  • Soak the currants in rum for at least 30 minutes before adding them to the ice cream base.
  • Strain the currants from the rum before adding them to the ice cream base to avoid any bitterness.
  • Use a hand mixer or stand mixer to whip the heavy cream until it forms stiff peaks.
  • Fold the whipped cream into the ice cream base gently to avoid deflating it.
  • Freeze the ice cream for at least 4 hours before serving.

Conclusion:

Rum currant ice cream is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little effort, you can create a delicious and unique ice cream that will impress your family and friends.

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