Crema reggina – Calabrian rum ice cream

Makes 800ml
1 hour 15 minutes


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


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
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
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
Transfer the ice cream to a container and freeze it for about 1 hour, or until solidified yet still creamy