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Fruity Pirate Swirl (Churn Method)

We use the KitchenAid Ice Cream attachment, but use what you have at home, for this special Churn version of this Cereal Milk Rum Ice Cream. It's outstanding.

Difficulty: Intermediate

Servings 8
Author Monica C

Ingredients

  • 2 cups Captain Crunch Infused Heavy Cream 35% Strained after 30 minutes
  • 1.5 cups Fruity Pebble Infused Whole Milk 3.25% Strained after 30 minutes, set aside 1 cup of Soaked Fruity Pebbles for final step
  • ½ cup Granulated Sugar
  • 5 large Egg Yolks
  • 1/4 tsp Salt
  • 1/3 cup Gosling’s Black Seal Rum
  • 1 tsp Lemon Zest
  • 1 cup Leftover Soaked Fruity Pebbles

Instructions

  1. In a small pot, simmer the infused cream and milk, 0.25 cup granulated sugar and salt. Once it reaches a simmer, remove immediately from heat.
  2. In a separate bowl, whisk the yolks and the remaining sugar (0.25 cup), until light in colour. Slowly whisk in about 1 cup of the warm cream mix. Whisk this mix back into the small pot.
  3. Return small pot to med-low heat and gently cook until about 170 degrees (thick enough to coat the back of the spoon).
  4. Remove immediately and strain through a fine mesh strainer. Cool to room temp. Add in rum, lemon zest and soaked fruity pebbles. Cover and chill for 4 hours. Follow ice cream machine manufacture’s instructions. For soft serve, you can serve immediately, or put the ice cream back in the freezer until ready to serve.

Recipe Notes

All recipes include the cereal soaked in dairy at a minimum 30 minutes, max 6 hours. 1:1 ratio of cereal and dairy. Note that when building this recipe, initially create a little more than what's suggested, as the cereal will soak up the dairy and cause a little less volume then you need for the recipe.