I warned you that I was going to go here. I didn’t know it would be this quickly, but the thought of this ice cream was almost keeping me up at night. I used to be a Baileys girl, until my sister told me about Sangster’s and I bought a bottle. Bye bye Baileys. This stuff is so tasty that a cracked bottle is as good as gone in this house. Hubby and I have been having our weight loss competition since January 1st and I had gotten a bottle of Sangster’s for Christmas and it had been sitting unopened in our fridge since then. That just wasn’t right; it might be one of the saddest things I have ever heard.
This ice cream was an OMGSuccess! I love that because of the alcohol content that it didn’t ripen rock hard in the freezer. It’s scoopable and will keep it’s shape, but is just on the verge of melting in your mouth as soon as it touches your tongue. It is a Philadelphia-style ice cream, meaning it’s easy peasy and has no eggs.
My Sangster’s Jamaica Rum Cream Ice Cream
2 cups heavy (whipping) cream
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
1 tsp pure vanilla extract
1/2 cup Sangster’s Jamaica Rum Cream
Dissolve the sugar and salt in a medium saucepan over low/medium heat with half of the heavy cream. Remove from heat and stir in remaining ingredients. Chill overnight and make as per your ice cream maker’s instructions. Make sure to give it at least 4 to 6 hours to ripen, and like it mentioned above, it won’t get rock hard because of the boozy goodness.
I like to store my ice creams in a shallow 1.9L Pyrex covered container, and I put plastic wrap right on top of the ice cream itself, keeping the air off of it’s surface
Enjoy, enjoy, enjoy!