Butter Rum Ice Cream
- PREP
- 3 Hr
- COOK TIME
- 15 Min
My mom always kept butter rum hard candies in her purse for me and my sister, so I grew up loving that rich flavor. Now I like to use them to give store-bought ice cream a homemade touch. And this one's got a real kick, too!
What You'll Need
- 1/2 cup dark rum
- 1/2 cup (1 stick) unsalted butter
- 1 package (6.25 ounces) butter rum hard candy, finely crushed
- 1/2 gallon vanilla ice cream, softened
What to Do
- In a medium-sized saucepan, combine the rum, butter, and crushed candy. Bring to a slow boil over medium heat and cook for 6 to 8 minutes, or until the candy melts and the mixture looks like caramel sauce, stirring constantly.
- Remove from the heat and allow to cool to room temperature, about 30 minutes. When cooled, stir the sauce again until well mixed.
- Place the ice cream in a large bowl and swirl in the sauce until completely marbleized. Place in an airtight storage container. Seal and freeze until ready to serve.
Makes about 2 quarts.
Notes
Go ahead and make this a rum raisin ice cream simply by adding 1 cup raisins to the saucepan after the candy has melted.
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