Label
All
0
Clear all filters

Francisco Migoya

Rum Ice Cream

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 3.3 kg / 7 lb 4.4 oz / 66%

Method

  1. Make the ice cream base according to the Modern Ice Cream Method.
  2. Strain the base through a fine-mesh strainer. Cool the base over an ice bath.
  3. Add the rum once the base has cooled. If desired, it can be added when the base is hot, but this will cause much of the alcohol to evaporate. Whisk thoroughly to completely incorporate the rum. Age the base un

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title