Chocolate Rum Ice Cream
Submitted by rlknight
Homemade chocolate rum ice cream with unsweetened baking chocolate and rum extract. The custard base comes together in the microwave in under 5 minutes. Serves 8.
YIELD
8 servingsPREP
10 minCOOK
5 minREADY
2 hrsHomemade ice cream sounds like a weekend project, but this one comes together with surprising speed. The custard base is built in the microwave, not on the stove, so there’s no standing over a pot stirring for ages.
Sugar, flour, milk, egg, and chopped unsweetened chocolate get whisked together and microwaved until thick and glossy. A hit of rum extract stirs in while everything is still warm, and then it’s off to the fridge to chill.
Once cold, light cream gets folded in and the whole batch goes into your ice cream maker. What comes out is a deeply chocolatey, velvety scoop with a warm rum undertone that lingers just long enough.
This is the kind of ice cream that makes store-bought feel like a compromise.
Kitchen Tips
- Stir the custard every 30 seconds in the microwave to prevent the egg from scrambling in hot spots
- Make sure the base is thoroughly chilled before churning; warm custard won’t freeze properly and will turn icy
- Rum extract gives a cleaner rum flavor without adding alcohol that can prevent the ice cream from freezing firm
- For an extra-boozy version, add a tablespoon of real dark rum along with the extract
Ingredients
Directions
Combine the sugar and flour, in a large microwave-safe bowl, blending well, and then gradually stir in the milk.
Blend in the egg and the backing chocolate pieces.
Microwave on HIGH (100%) for 2 to 2½ minutes, stirring frequently, or just until the mixture boils and thickens.
Add the rum extract, blending it in, with a wire whisk, just until smooth and well blended.
Chill thoroughly. Add the light cream to the chilled mixture and blend well.
Freeze in a 2-quart ice cream freezer according to the manufacturer’s directions.
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