by David Fisco
23 November 2014
Word count: 281
Dessert | Freezing

Part of my Radical Sherbet series, this isn’t rum raisin ice cream made with artificial rum flavoring. This is the real deal, condensed and intense. It’s for those who love their rum.

  • 4 cups dark rum (80 proof)
  • 1.25 cups sugar
  • .25 teaspoon kosher salt
  • 1.25 cups whole milk

Choose a large saucepan with the widest opening. Place the dark rum in the saucepan and begin boiling it. You’ll need to reduce the rum to two cups. To check your progress, use a heat-proof measuring cup and carefully pour the boiling rum into the measuring cup to check its volume. Return the rum to the saucepan and continue boiling until you have reduced it to two cups. (You are doing this to eliminate as much of the alcohol from the rum as possible. Note that it is impossible to eliminate all of the alcohol from the rum–this is because of the azeotropic effect, which is beyond the scope of this recipe–but if you use a wide saucepan to facilitate alcohol evaporation, you should be able to make a sherbet batter with the smallest amount of alcohol and that batter can be frozen in a very cold ice cream maker and stored in the coldest part of your freezer.)

When you are at two cups, remove the saucepan from the heat and stir in the sugar and salt. Allow the mixture to cool to room temperature and stir in the milk. Refrigerate this batter overnight in the coldest part of your refrigerator.

Make sure your ice cream maker is as cold as possible and freeze the batter according to the manufacturer’s directions. Store the sherbet in the coldest part of your freezer.