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Rumtopf ice cream served with more Rumtopf liquids and fruit
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5 from 2 votes

Rumtopf Ice Cream

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!
Prep Time1 hour
Freeze Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Coffee, Dessert, Entertaining, Grilling, Kaffee, Snack
Cuisine: German
Keyword: Authentic Rumtopf recipe, Dessert mit Rumtopf, Dessert recipes with Rumtopf, German ice cream recipe, German milk ice cream recipe, Milcheis recipe, Milk ice cream recipe, Rumtopf rezept, Was kann man mit Rumtopf backen, What to do with Rumtopf
Servings: 1 quart
Calories: 1943kcal

Ingredients

  • 250 ml milk
  • 200 ml heavy whipping cream
  • 180 g sugar
  • 2 egg yolks
  • 100 ml Rumtopf liquids alternatively 100 ml spiced rum
  • 100 g Rumtopf fruit alternatively 100 g of bite-sized pieces of fruit of your choice mixed with 50 g of sugar, then mixed with the rum and set aside for at least 1 hour before adding to the ice cream mixture.

Instructions

  • 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!

Notes

If you don't have a Rumtopf prepared, you can either make one (you won't regret it), OR substitute by soaking pieces of fruit in rum and sugar for a day or even just an hour! You'll want to use 2 parts fruit to 1 part sugar to 1 part rum.

Nutrition

Calories: 1943kcal | Carbohydrates: 213g | Protein: 18g | Fat: 92g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 690mg | Sodium: 209mg | Potassium: 614mg | Fiber: 2g | Sugar: 204g | Vitamin A: 4166IU | Vitamin C: 3mg | Calcium: 466mg | Iron: 2mg