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:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Rum-Brandy Ice Cream
Review 1 for Rum-Brandy Ice Cream
5 out of 5
5 out of 5
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