Rum-Brandy Ice Cream
To make a generous amount of ice cream, use an ice cream maker, either an electric model or a hand-cranked one, with a dasher that is turned constantly to incorporate air into the custard as it freezes. A frozen-canister ice cream maker, which is turned only every 15 minutes or so, will make a delicious, heavy ice cream but not enough volume to serve a large crowd. This ice cream is the perfect accompaniment to our Steamed Cranberry Pudding (see related recipe at right).
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Rum-Brandy Ice Cream
Review 1 for Rum-Brandy Ice Cream
OtherworldlyBaker
,San Francisco
,CA
San Francisco, CA
July 5, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Simple, Elegant, Delicious
July 5, 2012
I've made homemade ice cream before with mixed results. This recipe is absolutely failproof. The egg yolks and alcohol ensure that the final product is perfectly creamy-not icy, the problem I've encountered with other recipes. I didn't have any brandy, so I just used all rum. I also added a half cup of chopped toasted pecans. Fantastic!
Pros: Easy, Impressive
Review 2 for Rum-Brandy Ice Cream
patv
Bixby OK
December 16, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Perfect for Christmas!
December 16, 2010
I've made this ice cream for the past 3 years and I think my family would leave the table if I didn't bring it out for dessert. It is well worth the time and effort to make. Creamy, with just the right amount of rum/brandy taste. I refrigerate the custard overnight before putting it in the ice cream maker and make two batches. It is very popular with my crowd.