Crema reggina – Calabrian rum ice cream
by Valeria Necchio
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Ingredients
Store Cupboard
2 egg yolks
150g of caster sugar
1 tbsp of cornflour, sifted
1 tsp vanilla extract
1 tsp red food colouring, or as needed (use a natural food colouring)
100g of dark chocolate, roughly chopped
Beverages
4 tbsp of rum
Dairy
250g of double cream
250g of whole milk
Bakery
60g of mixed candied fruit