Chocolate rum ice cream

It is getting closer summer and already the heat begins to tighten. We are craving more things fresh and ice cream is always a good option. Last week I proposed a very healthy and natural option with the steamed pepper salad. This time I am going to be a bit more wicked with a recipe that is not exactly low in calories, but that you will love. A rum chocolate ice cream that will leave you speechless.

The most veteran users of Thermomix You will know that there are few limitations that the device has. We can perfectly turn it into a refrigerator. First preparing the Butter for later 'butter it'making it very creamy.

This particular recipe is very creamy without the need for a refrigerator. However, in the recipe I show you a little trick so that you have an ice cream worthy of the best ice cream parlors.

Are you staying to find out?

Video of the recipe Chocolate rum ice cream

As always here I leave you a video tutorial where I explain the process to make this so good ice cream. You will love it easy what results from doing in Thermomix. If you have never dared to do it, I invite you to do it. If you like it in future articles, I can propose you more options of these rich creams. Some of them very low in calories. But today we give ourselves a treat. You have to try it!

Chocolate rum ice cream

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Chocolate ice cream with rum. Discover how easy it is with our Thermomix to make homemade ice creams that can compete with those of the best ice cream parlor.

• Jorge Mendez

• Kitchen: cuisine
• Recipe type: desserts
• Rations: 4

• Preparation time: 15M
• Cooking time: 7H
• Total time: 7:15 p.m.

Ingredients

• 200 g of chocolate for fondant type desserts
• 200 g of invert sugar or normal sugar
• 150 g whole milk
• 2 eggs
• 500 g of liquid cream (35% fat)
• 30 g of rum

Preparation

1. First we pour the chocolate into the glass and pulverize by programming 10 seconds at speed 5-10.

2. We incorporate the invert sugar or normal sugar, the milk and the eggs and cook by programming 6 minutes, temperature 90º and speed 5.

3. Finally we pour the liquid cream and the rum and mix everything 15 seconds at speed 5.

4. We prepare a container that can go to the freezer and add the mixture. We take it to the freezer for at least 6 hours

5. When it is semi-frozen, after about 3 hours, we can make it even more creamy by putting the ice cream in the glass and programming 30 seconds at speed 6. We pour it back into the container and finish freezing it.

6. We serve in bowls with whipped cream, syrup, chopped almonds ...

What do you think? You see that the difficulty is minimal and the result is spectacular.

I hope you liked it a lot!

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See you next week, cooks!