Rum Ice-Cream Mold

Course : Desserts
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups light cream
1/2 cup rum
1/2 cup sugar
1/2 cup candied cherries
1/4 teaspoon salt
4 large egg yolks
1/2 cup pistachio nuts
2 cups heavy cream

Preparation / Directions:

Heat light cream in a saucepan or top of double boiler until a film wrinkles over the surface. Don't boil. Then stir in sugar and salt until dissolved. Beat egg yolks slightly, stir a little of the hot cream into them gradually, then mix slowly into the hot cream. cook over gently boiling water, stirring constantly, until mixture is smooth and thick as corn syrup. Cool completely. Beat heavy cream stiff and mix it and the rum gently into the cold custard. Pour into 2 refrigerator trays, set freezing control at coldest point and freeze until firm. Chop up cherries and nuts. Transfer ice cream to a bowl and mix with a spoon or electric mixer until ice cream is free of chunks. Stir in the cherries and nuts. Spoon into a 1 1/2 quart mold and freeze until firm in your freezer. No freezer? Then pack as you would homemade ice crea


Nutritional Information:

469 Calories (kcal); 37g Total Fat; (74% calories from fat); 6g Protein; 23g Carbohydrate; 218mg Cholesterol; 119mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Desserts Recipes