Chocolate Ice Cream with Rum and Walnuts

Finally, right? I have an ice cream maker attachment for my KitchenAid; it’s been hotter than grim death around here; I love ice cream – why haven’t I made any yet this summer? Well, that changes right now. I made this ice cream (there’s an English version at the bottom, I haven’t just been hiding an ability to speak Romanian from you all), except I made a couple of changes: rather than use a third bowl to make an ice bath to cool the custard down, I just covered the custard bowl and threw it in the fridge overnight. And instead of choosing between vanilla and rum, I just used both. Why not? I am not anti-rum, and it’s certainly a summery type of booze since it comes from tropical islands. But if you can’t have alcohol, just leave it out. Maybe double up on the vanilla instead? It’s an idea. But the rum does leave this subtle taste that you’ll be missing out on. It’s not super boozy or even super-rum-flavoury – it’s not boozy-tasting at all, actually – but it just makes it that little bit different from regular chocolate ice cream. And, of course, it makes it quicker to melt, so if you’re like my mom and prefer to leave the ice cream out so it gets a little soft before eating it, this is for you!

Chocolate Ice Cream with Rum and Walnuts

2 cups heavy cream
3 tbsp cocoa powder
1 cup semi-sweet chocolate – chips or chopped
1 cup milk
3/4 cup sugar
pinch salt
5 egg yolks
1/2 tsp vanilla
1/2 tsp rum
1/2 cup-ish chopped walnuts

Whisk 1 cup of the cream with the cocoa powder in a medium-sized pot over low heat, until smooth.
Bring to a boil.
Turn down to a simmer for 30 seconds.
Remove from the heat and stir in the chocolate chips or chopped chocolate until it’s all smooth and melted.
Stir in the other cup of cream until smooth.
Pour this mixture into a large bowl, set a sieve over it, and set it aside.
In the now-empty pot, whisk together the milk, sugar, and salt over low heat and leave to warm while you do the egg stuff.
In a separate bowl, whisk together the egg yolks.
Whisk the warmed milk into the yolks a little at a time so as not to cook them.
When it’s combined, pour the egg mixture back into the pot and whisk over medium heat until it’s thick enough to coat the back of a spoon. This will take approximately your entire lifetime and your arm will fall off with fatigue.
Once it’s thickened, pour this mixture through the strainer into the chocolate mixture and stir until smooth.
Cover this bowl and put it in the fridge to cool completely – several hours or overnight.
Once it’s cooled, freeze it in your ice cream maker according to its directions, adding the walnuts partway through.
Then, put it in a container and freeze it for 2 – 4 more hours until it firms up.

Yeah… eating ice cream is cool and refreshing. Making it is a hundred years of whisking over a hot stove.

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2 Responses to Chocolate Ice Cream with Rum and Walnuts

  1. This homemade ice cream looks delicious! I’ve been enjoying my ice cream maker attachment this summer, too! Wonderful.

  2. camille says:

    I haven’t been enjoying my ice cream maker attachment nearly enough this summer – this was the first time I used it this year!

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