Cuban Rum Ice Cream

We have wanted an ice cream maker for years, but Chris has been reluctant to let me as he claimed that he was not a huge fan of ice cream (the reason is that he is cheap 😉 ) Then one day I decided that now was the time to buy one and take the consequence if he god mad (I served the first ice cream and waited for his opinion before telling him that I had bought it, and he loved it)! So I began to search the web to find out which model to choose and on top of the wishlist was a Gelatissimo Exclusive but it is quite expensive and as we are planning some life changing events which quite certainly will be very expensive, I decided to choose an cheaper model.

We have had a Kitchen Aid stand mixer for several year and we use it almost every day – couldn’t live without it! Searching the web for reviews of Kitchen Aids ice cream maker I found mixed opinions but an old colleague of mine have spoken very well about, and I therefore chose to buy it and test it for myself (the price was of cause a huge part of the decision). This Cuban rum ice cream is my third ice cream and I must admit that I am very happy with the result and feel that Kitchen Aids ice cream maker is very good taking the price into consideration.


Ingredients (6 servings)

2 cups cream

2/5 cup whole milk

2/3 cup condensed milk

2 vanille pods, seeds

4 tbsp. Cuban Rum


Dark Quality Chocolate for topping


Whip the cream until light and fluffy. Add the remaining ingredients and and whisk to combine. Pour into your ice cream maker and let it run for approximately 20 minutes or until it tells you that the ice cream is finished. Serve immediately if you want a soft ice cream or transfer to an airtight container and freeze. We always freeze the ice cream for 2-4 hours before serving as we like the consistency to more firm than soft ice, but it is a only a matter of taste 🙂

Serve after a good dinner with a glass of rum 🙂

IMG_1570Bon Appétit!

Ingredients (6 servings)

5 dl cream

1 dl whole milk

200 g condensed milk

2 vanilla pods, seeds

4 tbsp. Cuban Rum


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