rum cherry ice cream recipe
Print

Rum Cherry Ice Cream

Rum soaked cherries make this ice cream an extra-special treat for adults, but it is equally delicious with the alcohol omitted. Serve on its own or with a drizzling of hot fudge!
Makes a little over one quart of ice cream.
Course Dessert
Cuisine American
Keyword summer recipes, ice cream recipe, cherry recipes
Prep Time 8 hours 30 minutes
Cook Time 1 hour
Total Time 9 hours 30 minutes
Servings 8 servings
Calories 415kcal
Author Amanda Biddle

Ingredients

  • 1 pound fresh Bing cherries , pitted and halved
  • 1/3 cup plus 2 tablespoons granulated sugar , divided
  • 2-3 tablespoons dark rum (depending on how prominent you like the rum flavor)
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1/2 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 6 large egg yolks
  • 1-1/2 teaspoons pure vanilla extract

Instructions

  • Combine cherries and 1/3 cup granulated sugar in a medium saucepan. Simmer over medium heat, stirring, until cherries have begun to soften and juices are a syrup-like consistency, about 8-10 minutes. 
  • Strain syrup into a bowl and set aside. Place cherries in a separate bowl and stir in rum. Cool both syrup and rum-soaked cherries to room temperature, then refrigerate, covered, until well-chilled.
  • Stir together whole milk, heavy cream, light corn syrup, and kosher salt in a heavy-bottomed saucepan. Cook over medium-low heat, stirring, until mixture is steadily steaming and reads about 175 degrees. Remove from heat.
  • Whisk together egg yolks and remaining 2 tablespoons of granulated sugar in a medium bowl. Gradually whisk about one third of the warm milk into the yolks. Return yolk mixture to the pot, stirring to combine. Cook over medium-low heat, stirring, until the custard is thick enough to coat the back of a spoon. Do not boil. 
  • Strain custard through a fine mesh sieve into a large bowl and stir in vanilla extract. Let stand at room temperature for about 10 minutes. Cover with plastic wrap and refrigerate until well-chilled, at least 4 hours, preferably overnight.
  • When ready to churn, stir reserved cherry syrup into the custard. Freeze according to your ice cream maker's directions until a soft-serve consistency is reached, adding reserved cherries (and any accumulated juices/rum) during the last 4 minutes of churning. 
  • Transfer to a freezer safe container, cover with plastic wrap, and freeze until ice cream is firm and scoopable, at least 4 hours.

Nutrition

Calories: 415kcal | Carbohydrates: 40g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 231mg | Sodium: 128mg | Potassium: 225mg | Fiber: 1g | Sugar: 36g | Vitamin A: 23.1% | Vitamin C: 5.2% | Calcium: 10.1% | Iron: 3.2%