Rum Coffee Ice Cream [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 2 1/2 cups [625 mL] milk
  • 1 1/2 cups [300 g] sugar
  • 2 eggs
  • 1/2 cup [125 mL] cold strong coffee
  • 1/4 teaspoon [1 mL] salt
  • 1 cup [250 mL] whipping cream
  • 1 teaspoon [5 mL] vanilla
  • 1 teaspoon [5 mL] Rum extract
  • Into the upper part of a double-boiler, bring milk to just a boil, but do not boil.
  • Remove from heat and stir in sugar, until melted.
  • Leave mixture to cool for quite a few minutes.
  • Into a medium bowl, beat together eggs and cooled sweetened milk until well blended.
  • Pour mixture back into upper part of double-boiler; cook mixture over hot boiling water until thick enough to coat the back of a spoon.
  • Remove from heat and leave to cool.
  • Then refrigerate mixture until really cold, before mixing in cold strong coffee, salt and whipping cream.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions, until almost frozen to desired consistency.
  • Well stir in vanilla and rum extract.
  • Finish processing, still following manufacturer's instructions.