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Blackcurrant Rum Ice Cream

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    4h

  • Total time

    4h 9min

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Ingredients

  • Egg yolk
    3pcs
  • Fine granulated sugar
    60g
  • Rum
    20g
  • Whipping cream
    250g
  • Blackcurrant
    50g

Preparation

  • step 1

    Weigh out 50g blackcurrants and soak them in warm water for 30min

  • step 2

    Drain off water from the blackcurrants for later use

  • step 3

    Install the whisk in the clean main pot

  • step 4

    Add 3 egg yolks, 60g fine granulated sugar, and 20g rum

  • step 5

    Without the measuring cup, beat the materials at 7min /70°C/REV 4

  • step 6

    Pour the whisked egg yolks into a container, and clean the main pot and whisk. Install the whisk in the main pot again

  • step 7

    Add 250g whipping cream, and beat the materials at 1min /REV 5

  • step 8

    Add the egg yolk paste and blackcurrants, and mix the materials at 1min/ REV 2

  • step 9

    Add the egg yolk paste and blackcurrants, and mix the materials at 30sec/ B-REV 2

  • step 10

    Pour the materials into an airtight container and cool the container in a refrigerator overnight

  • step 11

    After the cooling is finished, the blackcurrant rum ice cream is ready

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