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Cinnamon Ice Cream with Rum

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Cinnamon Ice Cream with Rum

The perfect cinnamon ice cream with rum recipe with a picture and simple step-by-step instructions.

  • 6 piece Egg yolk
  • 150 g Powdered sugar
  • 3 tsp Ground cinnamon
  • 4 tbsp Rum
  • 500 ml Cream
  1. Beat the egg yolks and sugar until frothy
  1. Whip the cream until stiff
  1. Fold the cinnamon and rum into the egg yolk mixture, then fold the whipped cream under it
  1. Put everything in the ice cream maker
  1. If you don’t have an ice cream machine, you can put the mixture in a mold and put it in the freezer for at least 2 1/2 hours
Dinner
European
cinnamon ice cream with rum

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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