Chocolate, Rum and Pecan Ice Cream

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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If chocolate is added to an ice cream mixture, it will be quite hard when it freezes, so here I have added rum (as alcohol doesn’t freeze) to compensate. This ‘adults only’ dessert can be made in an ice cream machine or a food processor.


  • 400 ml (13 ⅔ fl oz) cream
  • 400 ml (13 ⅔ fl oz) milk
  • 3 tablespoons light honey
  • 8 egg yolks
  • 80 g (2 ½ oz) demerara sugar
  • 2 tablespoons cocoa, sifted
  • 150 g (5 oz) dark chocolate, roughly chopped or grated
  • 100 ml (3 ½ fl oz) dark rum
  • 200 g (6 ½ oz) pecan nuts, lightly toasted and roughly chopped


Bring cream, milk and honey to the boil. Meanwhile, whisk yolks, sugar and cocoa together until mixture forms ribbons. Slowly pour half the hot cream mixture onto yolks, whisking all the time, then pour back into the saucepan and cook gently over a moderate heat until thick enough to coat the back of a spoon. Do not boil or it will curdle. Strain into a clean bowl and add chocolate. Stir until it has melted, then leave to cool. Mix in rum and churn in an ice cream machine to manufacturer’s instructions. Remove mixture from machine and stir in nuts before transferring to a container and freezing.

If you don’t have a machine, make as above to the point where you add the rum, then pour into a shallow tray and freeze, stirring the ice crystals that form from the outside into the middle. When completely frozen, break it up, place in a food processor and pulse into a thick mush. Stir in nuts, transfer to a container and refreeze.