This is a simple and versatile ice cream recipe that can be adapted for different occasions. Although the recipe calls for rum to be used as the main flavour, you can use other liqueurs and could even mix it up a bit by using coffee liqueur together with choc chips. Adding in some frozen strawberries would also make a tasty change.

What you will need:

1/2 cup sugar

300 ml jar of Thickened Cream

4 tablespoons of Rum

 2 eggs, separated

Method:

 

Whip the cold cream and rum until soft peaks form.

In a separate bowl beat the egg whites until soft peaks form.

Gradually add in the sugar to the egg whites until all the sugar is added and dissolved.

Add the egg yolks to the beaten egg whites and sugar mixture and beat until combined. 

Lightly fold in the rum cream.

Pour into a container and freeze for at least 4 hours before serving. 

This will keep for several weeks in the freezer.

Enjoy!

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Gillian (and Andrew)