Overproof Rum and Vanilla come together as one in this incredible and SIMPLE homemade Vanilla Ice Cream.
Grab a saucepan and bring your milk, cream and salt just before boil (a light simmer only!). Turn off your stove or remove from stove.
Add your Sugar, Chai tea and Vanilla and stir until dissolved. Let this come to room temperature.
Add your Wray and Nephew Overproof Rum and store into the fridge for at least 4 hours or overnight.
Follow the instructions for your Ice Cream Maker. In my case, I simply poured the ice cream into the frozen attachment. Let it churn for 45 minutes before storing back into the freezer. It needed another few hrs to allow it to settle.