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Jamaican Rum Creme Ice Cream Recipe
How to make Jamaican Rum Ice Cream
I stumbled upon this recipe on the Fourth of July when my family wanted homemade ice cream. We are usually at the lake for the holiday and it just would not be summer without homemade ice cream.
My daughter and her husband had just returned from a trip to Jamaica with Jamaican Rum Creme and I had purchased fresh peaches for the holiday. I threw the ingredients together and we fell in love with the taste. I hope you enjoy.
You may need to tweak the ingredients according to your ice cream churn. We have a very large one so I can add all the ingredients. Just taste as you go being sure you have enough half and half and evaporated milk to make the ice cream harden. If you like your ice cream a little sweeter add more sweetened condensed milk and if you want it creamer use more half and half and less milk.
This is the most awesome homemade ice cream I have made. The rum creme gives it a cinnamon vanilla boost that is out of this world. Give it a try. You will love it.
- 1 -12 oz can sweetened condensed milk
- 1 -12 oz can evaporated milk
- 4 large peaches, chopped
- 8 oz half and half or cream
- about 1 cup 2% Milk or whole milk
- 3 large tablespoons Jamaican rum creme
- 1/4 tsp, salt
- 1 box rock salt
- 2 large bags ice, chopped
- Mix first 7 ingredients. Pour into ice cream maker and churn according to manufacturers instructions.
- Add ice and rock salt to ice cream maker until churn stops turning.
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