Rum Ice Cream

Name: Rum Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 535 g / 1 lb 2.87 oz / 10.72% sugar; 153 g / 5.4 oz / 3.06% milk powder; 3.3 kg / 7 lb 4.4 oz / 66% milk; 350 g / 12.35 oz / 7% egg yolks; 18 g / .64 oz / .36% Stabilizer-Emulsifier Mix; 67 g / 2.36 oz / 1.34% trimoline; 200 g / 7.05 oz / 4% glucose powder; 375 g / 13.23 oz / 7.5% dark rum

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Ice Cream Base

3.3 kg / 7 lb 4.4 oz / 66%

Dessert
ice cream
Gluten-free
Vegetarian

Method

Make the ice cream base according to the Modern Ice Cream Method.
Strain the base through a fine-mesh strainer. Cool the base over an ice bath.
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