Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, April 17, 2013

Rum Ice Cream with Candied Pecans

We bought some wonderful spiced rum when we were in St. Maarten last month. The Caribbean is a great place for rum!

When we tasted it in the store, my very first thought was "I've got to cook something with this!" Since we've been back, I've been trying to think of the perfect recipe.

And over the weekend it hit me - Rum Ice Cream! I've got a recipe for ice cream without eggs (based on one I found in the New York Times several years ago) that is incredibly smooth and creamy, and I knew that this was the perfect vehicle for our rum.

Here's how to make it:

Rum Ice Cream with Candied Pecans

  • 2 cups light cream, half-and-half or milk (whole or skim), or a combination
  • 1/2 cup sugar
  • pinch of salt
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons cream cheese
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1/4 cup of spiced or dark rum
  • 1 cup candied pecans (recipe below)


In a small bowl, blend cornstarch and 2 tablespoons cream, half-and-half or milk until smooth.

Put remaining cream, half-and-half or milk, the sugar, salt, whipping cream and corn syrup in a saucepan over medium-low heat. Cook until mixture begins to steam.

Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes.

Immediately reduce heat to very low and whisk in the cream cheese until smooth.

Stir in the rum.  Yum.

Transfer the ice cream base into 1 gallon Ziploc freezer bag and seal tightly. Place the bag in the ice bath and let sit until completely cooled (about 30 minutes).

Process the ice cream according to your ice cream maker’s instructions.

Transfer to a container for the freezer. Stir in the candied pecans and freeze for at least four hours.


I served this with my Grandma's molasses cookies (I'll share that recipe alter this week) which were the perfect match for the flavors of rum and pecans in the ice cream.

This ice cream is just incredible - you've just got to try it!  And when you do, let me know how it comes out!

Candied Pecans


  • 1 cup pecan halves
  • 2 tablespoons butter, melted
  • 1 cup sugar
  • 1 teaspoon salt


Stir ingredients together in a small bowl. Spray a 15-in. x 10-in. x 1-in. baking pan with cooking spray.

Spread pecans onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes.

Spread on a waxed paper-lined baking sheet to cool.

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1 comment:

  1. My absolute favorite ice cream is Rum 'n' Raisin so I just can't wait to try your version with pecans .... drooling over here :)

    I stopped by from Scrumptious Sunday :)