Arrack ice cream
By: 
 
Arrack is a regal flavour with a lengthy history, mainly related to alcohol. While this ice cream should please all lovers of Swedish punsch or the confectionary "Vacuum-cleaner", the use of essence ensures a pleasurable ice cream without any alcohol at all.
Ingredients
  • 150 ml (about 0.6 cup) sugar
  • 450 ml (scant 2 cups) milk
  • 300 ml (about 1¼ cup) cream
  • 2-3 tablespoons inverted sugar (glucose, corn syrup)
  • about ½ teaspoon vanilla powder
  • 3-4 tablespoons good quality arrack essence
  • about 1,5 teaspoon (approx. 9 gram) tara gum powder (NOTE: if you don't want to/have access to tara gum, you will need to add another stabiliser to save the overall consistency ... like tapioca, arrowroot, corn starch, gelatin or eggs: the quantities depending on which substitute you use. If in doubt, check out other base recipes and use one of those!)
  • (optional) 50 gram good quality dark chocolate (I went with one with about 70 % cocoa)
Instructions
  1. Mix the sugar with the vanilla powder and the Tara gum.
  2. Pour the milk and the cream in a saucepan and put on the heat.
  3. Add the sugar/vanilla/Taragum mix and bring the base (close) to the so-called Nappe stage: with Tara gum and no eggs present however, you'll only need to bring the base to about 80º C /176º F).
  4. Take off from the heat, whisk in the arrack essence and let cool down, then chill in your refrigerator before churning.
  5. Churn the chilled base.
  6. Towards the end of the churning (or right after) add in the chopped up chocolate.
  7. Put in a freezer-safe container, cover with plastic film and store in your freezer ... or enjoy the ice cream freshly churned!
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2022/09/arrack-ice-cream/