Rumtopf Ice Cream
Serves 1
60 mins prep
0 mins cook
60 mins total
Love rum raisin ice cream? Then this Rumtopf ice cream recipe is for you! If you don't have a Rumtopf started already, don't fret! You can still make a quick version of this Rumtopf ice cream!
Bring the milk and cream to a boil, then allow to cool.
In a stainless steel bowl, large enough to fit over a pot of water without falling in, stir together the sugar and egg yolks. Then whisk in the cooled down milk-cream mixture.
Place the bowl over some boiling water (bowl should be submerged to about half in the water) and whisk the mixture until hot, but NOT boiling (the egg will curdle if starting to boil). This could take about 10 minutes or so. Keep whisking at least every 15 seconds or so. This is a great time to listen to a good audio book or some good music. Add Rumtopf liquids and fruit at the end.
Now allow the mixture to cool completely (I cover it and transfer to the fridge) before filling into your ice cream maker. At least my ice cream attachement will totally thaw within a couple of minutes if you were to add the hot mixture.
Alternatively to using an ice cream maker, you can also place the hot stainless bowl in your freezer and whisk the mixture every 30 minutes or so (do this about 4 times) until the mass is pretty thick and hard to whisk. Then transfer to an ice cream container like this one I love and serve using your favorite ice cream scoop!
