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black currant rum ice cream

xushuhua-1098 avatar
Recipe by
Ava Brown
@xushuhua-1098

Indulge in a luscious blend of rich black currant sorbet swirled with smooth rum-infused ice cream, creating a sophisticated and decadent frozen treat that marries the tangy sweetness of berries with the warm depth of rum.

yield 4 serving(s)
prep time 4 Hr
cook time 9 Min
method Stove Top

Ingredients For black currant rum ice cream

  • 50 g
    black currants
  • warm water
  • 3
    egg yolks
  • 60 g
    fine granulated sugar
  • 20 g
    rum
  • 250 g
    whipping cream

How To Make black currant rum ice cream

  • 1
    Soak the black currants in the warm water for 30 minutes.
  • 2
    Drain off the water, reserving it for later use.
  • 3
    Install the whisk in the clean main pot.
  • 4
    Add the egg yolks, fine granulated sugar, and rum.
  • 5
    Without the measuring cup, beat the materials at 7min /70°C/REV 4.
  • 6
    Pour the whisked egg yolks into a container and clean the main pot and whisk. Install the whisk in the main pot again.
  • 7
    Add the whipping cream and beat the materials at 1min /REV 5.
  • 8
    Add the egg yolk paste and black currants, and mix the materials at 1min/ REV 2.
  • 9
    Pour the materials into an airtight container and cool the container in a refrigerator overnight.
  • 10
    After the cooling is finished, the black currant rum ice cream is ready.
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