By Melissa Clark
- Total Time
- 40 minutes plus standing and chilling time
- Rating
- 4(69)
- Notes
- Read community notes
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Featured in: Stalwart Thanksgiving Flavors, Make Room for a Little Chocolate
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Ingredients
Yield:About 1 quart
- ⅓cup dried cranberries
- ¼cup dark rum
- 6large egg yolks
- 134grams sugar (about ¾ cup)
- 2⅓cups whole milk
- 1cup heavy cream
- ½teaspoon fine sea salt
- 3ounces chocolate chunks, chopped
- 35grams toasted walnuts, chopped (about ⅓ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
252 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 4 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
Step
2
In a large bowl, whisk together the egg yolks and sugar.
Step
3
In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
Transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.
Ratings
4
out of 5
69
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Cooking Notes
Cindy
My husband and son both said it was absolutely the BEST ice cream they had ever eaten! We had it on a hot summer day, but will definitely add it to our Thanksgiving menu.
Carolyn
I’ve wanted to make ice cream, bought an inexpensive machine and let it sit for 10 years overthinking it. This turned out really well. I used grand marnier vs rum and more chocolate and nuts per suggestions. I had chunk chocolate but smaller bits or even slivers would have worked better. But texture was so nice and it wasn’t hard at all. Note the times the custard cools and you’ll probably need time for ice cream to firm too so starting a day ahead for the custard wouldn’t hurt
CYW
Delicious! Used only 4 eggs and 1/2-cup of sugar based on some reviews of other ice cream recipes. Used chocolate curls instead of chips or chunks and pecans instead of walnuts. Tasted terrific with our Christmas rum cake. Very rich and satisfying; you only need about a 1/4-cup as a serving.
Ada
We used raisins instead of cranberries, because that’s what we had, and added some orange zest. This was one wonderful ice cream!
Cathy
Very good texture. I made it exactly as written as I always do with a new recipe. Just my personal preference, I will probably up the cranberries and walnuts to at least a half cup each and the chocolate to 5 or 6 ounces next time.
laurikay
This was amazing!! We wished we’d started earlier in the day, and better planned out the 5 hours of “standing and chilling time”: 2 to soak the cranberries in rum and 3 to chill the custard. But well worth the patience! We replaced the walnuts with pecans and it tasted great.
Cindy
My husband and son both said it was absolutely the BEST ice cream they had ever eaten! We had it on a hot summer day, but will definitely add it to our Thanksgiving menu.
Ann
Wonderful!
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