Breads and Cakes

Jamaican Rum Ice Cream Recipe

If you love and miss Jamaican style ice cream this simple recipe is for you. Use this easy recipe to make Jamaican Rum Ice Cream Recipe.


  • 1 cup milk
  • 2 cups heavy cream
  • 1/2 cup dark rum (Jamaican Appleton Rum)
  • 2 – 3 eggs (depending on their size)
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon cinnamon
  • 7/8 teaspoon salt
  • an ice cream machine
  • ice cream salt for ice cream machine

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  1. Place eggs in a large mixing bowl.  Using a whisk, whip eggs until frothy.
  2. Add 1/4 cup of the brown sugar and 1/8 teaspoon of the salt and whisk until well blended.  Set to the side.
  3. Place milk, cream, 1/2 cup of the brown sugar, 3/4 teaspoon salt, nutmeg and cinnamon in a heavy saucepan.
  4. Cook over medium heat until hot, but do not boil.  Remove from heat.
  5. Combine the cream into the egg mixture in a slow, steady stream, whisking constantly.
  6. Pour the mixture back into the saucepan and return to the heat.  Stir with a wooden spoon until the mixture reaches 175 degrees Fahrenheit on an instant read candy thermometer.  Again – DO NOT BOIL.
  7. Immediately remove from heat and strain the mixture through a fine sieve or cheesecloth into a metal bowl.
  8. Add the rum and stir until blended.  Cover and chill in the refrigerator for 6 to 20 hours, but do not hold the mixture more than 24 hours before making the   ice cream.
  9. Transfer the mixture to the container for the ice cream machine and freeze according the manufacturer’s instructions.
  10. Ice cream may be stored in an air-tight container in the freezer for about 7 days.

Jamaican Rum Ice Cream Recipe

About the author

Winsome Murphy