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Ultimate Rum Sundae

Learn how to put together a delicious Rum Sundae all Summer long!

- Difficulty: Intermediate

Servings 6 people
Author Monica C

Ingredients

  • 1.5 cups Heavy Cream 35%
  • 1.5 cups Whole Milk 3.25%
  • 2/3 cup Granulated Sugar
  • 5 large Egg Yolks
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla Extract
  • 3 tbsp Havana Club 7 year
  • 1.5 tbsp Giffard's Vanille de Madagascar
  • 12 Luxardo Cherries Garnish at the end!

Instructions

  1. 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)

  2. While that gets to a simmer, whisk together egg yolks in a bowl with the rest of the sugar (1/4 cup), until lighter in colour. Add 1 cup of the hot mixture base into your bowl and whisk to combine. Add the contents of your bowl BACK into the saucepan.
  3. Cook this mixture until it reaches 175 degrees Fahrenheit and then take it off the stove.
  4. Strain through a fine mesh strainer into a fresh bowl. Cover and completely chill the liquid in the fridge (approximately 8 hours)
  5. 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.

  6. 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.

  7. 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.

  8. 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!