Crema reggina – Calabrian rum ice cream
This Calabrian ice cream recipe hails from Reggio Calabria, the biggest city in the region. Invented by accident in the 1950s, it's become a popular treat in the hot summer months. Flavoured with rum, studded with chocolate and fruit and coloured bright pink, it's one of many Calabrian ice cream dishes.
Ingredients
Crema reggina
- 2 egg yolks
- 150g of caster sugar
- 1 tbsp of cornflour, sifted
- 4 tbsp of rum
- 1 tsp vanilla extract
- 250g of double cream
- 250g of whole milk
- 1 tsp red food colouring, or as needed (use a natural food colouring)
- 60g of mixed candied fruit
- 100g of dark chocolate , roughly chopped
Equipment
- Ice cream maker
Method
1
In a small bowl, whisk the egg yolks with 2 tablespoons of the sugar until you have a smooth, creamy mixture. Add the cornflour, rum and vanilla and stir to combine
2
Combine the cream, milk and remaining sugar in a saucepan. Place over a gentle heat and bring to a simmer. At this point, stir in the egg mixture. Cook for a couple of minutes over a gentle heat, stirring continuously until slightly thickened. Remove from the heat and add the a teaspoon of the natural food dye, or just enough to make the mixture pink. Allow the mix to cool down to room temperature, then refrigerate for about 1 hour
3
Once the ice cream base has cooled down, pour it in a pre-chilled ice cream maker. Churn according to the manufacturer’s instructions. Once the ice cream is thick but not completely frozen, add the chocolate and candied fruit. Churn it for a couple more minutes, until just combined
4
Transfer the ice cream to a container and freeze it for about 1 hour, or until solidified yet still creamy
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Crema reggina – Calabrian rum ice cream
