This luscious cherry rum custard ice cream blends rich creaminess with the vibrant sweetness of rum-soaked cherries, creating an indulgent yet balanced treat.
Packed with high-quality fats, protein from egg yolks, and natural fruit fiber, it’s a satisfying dessert that feels gourmet but is surprisingly simple to prepare.
Perfect for everyday indulgence or special occasions.
Rum Cherry Ice Cream
Equipment
- 1 medium saucepan
- 1 heavy-bottomed saucepan
- 1 Medium mixing bowl
- Fine-mesh sieve
- Plastic wrap
- Ice cream maker
- Freezer-safe container
Ingredients
For the Cherries:
- 2 cups fresh or frozen cherries pitted
- ⅓ cup granulated sugar
- 2 –3 tablespoons dark rum
For the Custard Base:
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 6 large egg yolks
- 2 tablespoons granulated sugar
- 1½ teaspoons pure vanilla extract
Instructions
- Prepare the Cherries: Begin by washing and pitting your cherries if they are fresh. In a medium saucepan, combine the cherries with ⅓ cup granulated sugar. Place the pan over medium heat and gently simmer, stirring occasionally. Allow the cherries to soften and release their natural juices. Continue cooking until the mixture transforms into a thick, syrup-like consistency, which should take about 8–10 minutes. This process intensifies the cherry flavor and creates a luscious base for your ice cream.
- Strain and Soak Cherries: Once the cherries have softened, pour the mixture through a fine mesh sieve into a clean bowl to separate the syrup from the fruit. Reserve both components. Transfer the strained cherries into another bowl, then pour in 2–3 tablespoons of dark rum. Gently stir to coat all the cherries evenly in the rum, ensuring they absorb the flavor. Allow both the cherry syrup and the rum-soaked cherries to cool to room temperature. Once cooled, cover them tightly and refrigerate until thoroughly chilled. This step allows the cherries to marinate, enhancing their aroma and taste.
- Combine Dairy Ingredients: In a heavy-bottomed saucepan, pour in 1 cup of whole milk and 2 cups of heavy cream. Add ½ cup light corn syrup and ¼ teaspoon kosher salt. Over medium-low heat, warm the mixture while stirring occasionally to prevent scorching. Heat until it begins to steam gently and reaches approximately 175°F (79°C). Avoid boiling, as this will affect the custard’s texture. This stage ensures that the dairy base is perfectly heated to marry with the egg yolks later.
- Prepare Egg Yolks: While the dairy mixture is heating, take a medium mixing bowl and whisk together 6 large egg yolks with the remaining 2 tablespoons of granulated sugar. Whisk until the mixture turns pale and slightly thickened. This creates a smooth, creamy foundation for the custard and incorporates sweetness evenly throughout.
- Temper the Egg Yolks: To avoid scrambling the yolks, gradually add about one-third of the warm milk mixture to the yolks while whisking constantly. This tempering process slowly raises the temperature of the yolks so they blend smoothly without curdling. Once incorporated, pour the egg mixture back into the saucepan with the remaining milk and cream base. Stir continuously to combine.
- Cook the Custard: Return the saucepan to medium-low heat and cook gently, stirring frequently with a heat-resistant spatula or wooden spoon. Continue until the custard thickens enough to coat the back of the spoon. To test, run your finger across the spoon’s surface — if the line holds, it’s ready. Be careful not to let it boil, as boiling can break the custard. This stage creates the rich, velvety texture essential for smooth ice cream.
- Strain and Chill Custard: Remove the custard from heat and pour it through a fine mesh sieve into a large bowl. This ensures a perfectly smooth texture by catching any bits of cooked egg. Stir in 1½ teaspoons of pure vanilla extract for depth of flavor. Let the custard rest at room temperature for about 10 minutes, then cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, ideally overnight, to allow flavors to deepen and the custard to chill completely.
- Blend Cherry Syrup into Custard: Once the custard is fully chilled, retrieve it from the refrigerator. Pour the reserved cherry syrup into the custard and stir gently to combine. This step infuses the custard with rich cherry flavor, ensuring every bite is aromatic and flavorful.
- Churn the Ice Cream: Follow your ice cream maker’s specific instructions. Pour the custard mixture into the machine and churn until the ice cream reaches a soft-serve consistency. During the final 4 minutes of churning, add the rum-soaked cherries along with any accumulated juices. This ensures the cherries are distributed evenly throughout while maintaining their texture.
- Freeze Until Firm: Transfer the freshly churned ice cream into a freezer-safe container. Cover tightly with plastic wrap to prevent ice crystals. Place in the freezer for at least 4 hours, or until firm enough to scoop. This final freeze ensures the custard develops its signature creamy texture while locking in the rich cherry and rum flavor.
- Serve and Enjoy: When ready to serve, allow the ice cream to sit at room temperature for a few minutes for easier scooping. Scoop generously into bowls or cones, and enjoy the perfectly balanced combination of smooth custard, rich cherries, and a subtle hint of rum.
Notes
- Fresh or frozen cherries can be used — fresh cherries give brighter flavor, while frozen cherries are convenient year-round.
- Adjust rum amount to taste: 2 tablespoons for a subtle hint, 3 tablespoons for a bolder flavor.
- Chill the custard completely before churning to ensure a smooth texture and richer flavor.
- Strain the custard through a fine mesh sieve to achieve a silky, lump-free result.
- Use a heavy-bottomed saucepan to prevent the custard from scorching during cooking.
- Press plastic wrap directly on the custard surface before refrigerating to avoid skin formation.
- Add rum-soaked cherries near the end of churning to preserve texture and flavor.
- Store the finished ice cream in an airtight container in the coldest part of the freezer.
Chef’s Secrets: Mastering Custard Ice Cream
The secret to making perfect cherry rum custard ice cream lies in patience and technique.
Tempering the egg yolks slowly with warm cream is crucial — this prevents scrambling and ensures a silky custard.
Don’t rush the chilling process; overnight refrigeration enhances both texture and flavor depth.
For even richer flavor, consider infusing the cream with vanilla beans instead of extract.
When adding rum-soaked cherries, do so near the end of churning to maintain their texture without making them mushy.
These subtle techniques elevate your ice cream from good to extraordinary.
Serving Suggestions: Delightful Presentation Ideas
Cherry rum custard ice cream shines both on its own and as part of a creative dessert.
Serve scoops in elegant bowls with fresh cherry garnish and a light drizzle of the reserved cherry syrup. P
air it with chocolate brownies or almond biscotti for a luxurious touch.
It also works beautifully alongside warm desserts like pound cake or apple pie, offering a contrast of temperatures and textures.
For an extra indulgent experience, top with toasted coconut flakes or a sprinkle of cinnamon.
The possibilities are endless for turning this ice cream into a show-stopping treat.
Storage Tips: Keeping Flavor and Texture
To preserve both the creamy texture and bold cherry-rum flavor, store your ice cream in an airtight, freezer-safe container.
Press a sheet of plastic wrap directly onto the surface before sealing to prevent ice crystals.
Keep it in the coldest part of the freezer and avoid frequent opening.
Cherry rum custard ice cream is best enjoyed within 2–3 weeks, as prolonged storage can dull the flavors and slightly alter the texture.
If the ice cream hardens too much in the freezer, allow it to soften at room temperature for 5–10 minutes before scooping for the perfect serving consistency.
Frequently Asked Questions
1. Can I use frozen cherries instead of fresh?
Yes! Frozen cherries work perfectly for this recipe. Just thaw them fully before cooking, and drain any excess liquid before adding sugar.
This keeps the texture consistent and prevents extra moisture in the custard base.
2. Can I make this ice cream without an ice cream maker?
Absolutely. You can make a no-churn version by whipping the custard base until thickened, folding in the cherry syrup and rum-soaked cherries, then freezing in a container.
Stir every 30–45 minutes for the first few hours to prevent ice crystals.
3. How do I adjust the rum flavor?
The recipe allows flexibility: use 2 tablespoons for a mild hint of rum or 3 tablespoons for a more pronounced taste.
For those avoiding alcohol, substitute with cherry juice or vanilla extract, though the flavor will be slightly different.
4. Can I prepare the custard ahead of time?
Yes, you can make the custard up to 2 days in advance. Store it covered in the refrigerator until ready to churn. This not only saves time but also allows flavors to develop further for richer ice cream.
5. How can I prevent ice crystals from forming?
Chilling the custard completely before churning is key, as is storing the ice cream in an airtight container with plastic wrap pressed directly on the surface.
Avoid storing the ice cream near the freezer door where temperature fluctuations are more frequent.
