CookEat Recipe
Vanilla Ice Cream with Jamaica Rum
Vanilla custard ice cream finished with Jamaica rum just before serving.
Method
Steps
Step 1
Mix six pasteurized egg yolks with eight ounces of icing sugar for about five minutes. In another pan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 2
Pour the hot dairy gradually into the yolks and sugar, stirring continuously. Heat gently while stirring for about five minutes until the custard thickens and coats a spoon, without boiling. Use commercially pasteurized yolks suitable for gently cooked preparations. Remove the vanilla pod.
Step 3
Strain into a clean bowl. Cool promptly in a clean bowl over ice water, keeping bath water out, and refrigerate at 40°F or below until thoroughly cold. Churn according to the ice-cream maker instructions, working in batches if needed, and freeze until firm enough to scoop.
Step 4
Just before taking the ice cream out of the freezer bowl, mix in two tablespoons of Jamaica rum thoroughly with a wooden spoon. Continue freezing if needed until firm enough to scoop, then serve. The rum is added after cooking and retains alcohol.
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