Learn how to put together a delicious Rum Sundae all Summer long!
- Difficulty: Intermediate
In a medium saucepan, over medium-high heat, heat cream, whole milk, HALF of the sugar (therefore 1/4 cup) and salt. Let this almost come to a boil and reduce down to low-med (you want a gentle simmer)
The next day, you'll want to add the Vanilla extract, Havana Club 7 Yr and Giffard's Vanille to the mixture and give a slight stir.
Position your ice cream maker, add the liquid and follow the directions of the manufacture. For me, I added the liquid, put the stand up mixer on 'STIR' and let this stir for approximately 20-30 minutes.
Dump the ice cream into a container. Cover the ice cream and place it back into the freezer for an additional 3 hours before serving.
When putting the ultimate Sundae together, add two scoops of the Rum Vanilla Ice Cream, a slice of caramelized Banana, edge the inside with chocolate and drizzle on top, with whipped lemon rum cream and 2 Luxardo Cherries!