Best 2 Chocolate Rum Ice Cream Recipes

Indulge in the rich and boozy delight of Chocolate Rum Ice Cream, a classic dessert that marries the irresistible flavors of chocolate and rum. This creamy and smooth ice cream is perfect for any occasion, whether you're hosting a party or simply craving a sweet treat. Our collection of recipes offers a variety of takes on this timeless dessert, ensuring there's a perfect option for every palate. From the classic combination of chocolate and rum to unique variations featuring spices, nuts, and even a touch of fruit, these recipes will satisfy your cravings and leave you wanting more. Prepare to embark on a delightful culinary journey as we explore the world of Chocolate Rum Ice Cream!

Let's cook with our 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 a high-quality chocolate. The better the chocolate, the better the ice cream will be.

Don't use too much rum. A little rum goes a long way, so be careful not to overdo it.

Chill the rum before using it. This will help to prevent the ice cream from freezing too quickly.

Use heavy cream for a richer ice cream. You can also use half-and-half, but the ice cream will be less creamy.

Churn the ice cream until it is thick and creamy. This will take about 20-30 minutes.

Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.

Conclusion:

This chocolate rum ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and hint of rum, 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 a try. You won't be disappointed!