Bambarra Rum Ice Cream

Overview

Bambarra Rum Ice Cream captures the laid back warmth of the Turks and Caicos in a scoop. The distinct character of Bambarra rum folds into a rich custard base to yield a creamy texture and a mellow finish with hints of oak and island spice. This recipe guides you through a classic custard method that balances sweetness, body, and the alcohol content of Bambarra rum so the ice cream stays scoopable and smooth.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 5 large egg yolks
• 1/2 cup Bambarra rum
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt

Equipment

• Heavy saucepan
• Heatproof bowl and fine mesh strainer
• Whisk and silicone spatula
• Ice bath setup
• Plastic wrap or lid
• Ice cream maker
• Freezer safe container

Step by step

1. Prep the canister: If your machine uses a freezer canister, place it in the coldest part of the freezer for at least 12 hours.
2. Warm the dairy: In a saucepan, combine the heavy cream and the whole milk. Heat over medium until the edges are gently steaming, stirring occasionally so the bottom does not scorch.
3. Whisk the base: In a separate bowl, whisk the egg yolks with the sugar until slightly thick and lighter in color.
4. Temper: Slowly ladle a portion of the hot dairy into the bowl with the egg yolks and sugar while whisking constantly. Return the tempered mixture to the saucepan.
5. Cook the custard: Stir gently with a spatula over low heat until the custard coats the back of the spoon or reads 170 to 175 F on an instant read thermometer, usually about 8 to 10 minutes. Do not let it boil.
6. Strain and flavor: Pour the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract and the salt until fully dissolved.
7. Quick chill: Set the bowl over an ice bath and stir until cool to the touch, about 20 minutes.
8. Cold rest: Cover and refrigerate until thoroughly chilled, at least 4 hours.
9. Stir in the spirit: Whisk the chilled base briefly, then stir in the Bambarra rum. Churn in your ice cream maker until soft serve consistency, usually 15 to 20 minutes.
10. Firm up: Transfer to a lidded container and freeze until scoopable, about 4 hours.

Pro tips

• Mind the alcohol level: Too much Bambarra rum can keep the mixture from setting. Stay close to the listed amount for a creamy scoop.
• Texture insurance: If the base looks slightly curdled at any point, blend it briefly with an immersion blender, then strain again.
• Clean flavor: Add the vanilla extract after cooking to preserve aroma.
• Silky mouthfeel: A precise custard cook to 170 to 175 F helps set proteins in the egg yolks without scrambling.

Serving ideas

• Enjoy a small drizzle of chilled Bambarra rum over each scoop for an extra aromatic lift.
• Serve with fresh tropical fruit or a crisp butter cookie for contrast in texture.
• For a simple sundae, add toasted nuts and a touch of citrus zest.

Storage

Press plastic wrap directly onto the surface before sealing to minimize ice crystals. Store in the coldest zone of your freezer and aim to enjoy within one to two weeks for peak flavor and texture.

FAQ

Can I make this without eggs

This recipe relies on the emulsifying power of egg yolks for body and stability. A Philadelphia style version is possible, but the result will be lighter and less custardy.

Can I use a different rum

For the signature flavor, Bambarra rum is recommended. Other rums will change the profile and may differ in alcohol strength, which can affect hardness and scoopability.

Why is my batch very soft

Alcohol lowers the freezing point. Measure the Bambarra rum accurately and ensure the base was fully chilled for at least 4 hours before churning.

Troubleshooting

• Custard looks grainy: You may have heated too fast. Blend briefly, strain, and chill again.
• Iciness: Improve chill, churn until properly aerated, and minimize temperature fluctuations during storage.
• Weak flavor: Allow the churned ice cream to cure in the freezer for about 4 hours to let the flavors round out.