Tuesday, April 16, 2013

Rum Chata Ice Cream

I had a hankering for some homemade ice cream. Really it’s homemade custard, but let’s not get too technical here. So I set out all the ingredients to start making my creamy concoction when I spied something on the counter that made me think for a second.

I think by now we all know what that something is. That’s right, I looked over at the Rum Chata, then I looked back at all the ingredients, I looked back at the Rum Chata.. and then I looked back at all the ingredients. All I can tell you is that the angels were singing when I tasted this awesome creation..


Oh my it’s good. I didn’t think anything would trump the Rum Chata Truffles, but I was wrong. Dead wrong. …and I happily admit it.


So, here is the recipe for creamy, glorious, goodness..

First, in a medium sauce pan, add 2 Cups of cream and 1 Cup of whole milk, 3 oz. of Rum Chata..


and the seeds and pod of one vanilla bean.


You get the seeds out of the pod by slicing the bean and then scraping the bean with the knife.

Next, add in 1/8 tsp. of Cinnamon



and bring all the ingredients to a low simmer.


Let them simmer for about 10 minutes.


In the meantime blend together 1 Cup of sugar..


with 3 whole eggs and 4 egg yolks.


Beat until it is light yellow and very well combined.


Remove the Vanilla bean.


Next, temper the egg mixture by ladling a small amount of the cream mixture into the egg mixture while blending..



Once that is well combined, add the egg mixture back to the cream mixture and bring back to a low simmer.


Once the custard is thick enough to coat the back of a spoon..


you can place the whole thing into the fridge for about 5 hours or in the freezer for 2 hours until the mixture is well chilled. Then you can poor it into your favorite ice cream maker and let it spin.


Once it is set according to the manufacturers directions, then place the very soft ice cream into a freezer safe container and cover with plastic wrap and aluminum foil and place in the freezer for about 4 more hours depending on how soft or hard you like your ice cream.


And then, when all is said and done, you have something like this..


You can even add a little chocolate syrup if you feel really naughty.


This is super rich and creamy so a little goes a long way. It’s great for a special occasion, a girls night out, or…a Tuesday.

RI1 copy

Whatever works.


Happy Tuesday.




  1. Wow! Thank you so much for the pictures and step-by-step process =D

  2. I just found your recipe and OH MY GOD!!! it looks delicious!!! I LOVE rumchata, it is one of the few things I get to occasionally enjoy. My only problem is I don't have an ice cream maker and can't afford one. What would happen if I just used my regular mixer on really high? Would love to try this...