Maple Syrup & Rum Ice Cream

Course Dessert
Cuisine Ice Cream
Prep Time 20 minutes
Crank Time 15 minutes
Total Time 35 minutes
Servings 2 quarts


  • 1 egg
  • 1 egg yolk
  • 330 g Maple Syrup
  • 15 g sugar
  • 2 cups double cream
  • 2 tbsp rum
  • 1/2 cup rum (to be boiled)
  • 500 ml whole milk (approx.)


  1. Put half a cup of rum in a saucepan and heat on medium heat util boiling. Let it simmer for a couple minutes to boil off some of the alcohol an concentrate the rum flavours. Leave it to chill.

  2. Whisk together the egg, egg yolk, sugar and maple syrup until well mixed.

  3. Whisk in the double cream.

  4. Whisk in the rum and the chilled concentrated rum.

  5. Whisk in enough milk to reach the target volume (about half a litre of milk)

  6. Transfer to the freezer and crank!