Dark Rum Ice Cream Floats with Ginger Beer and Lime
Rich custard-based ice cream infused with dark rum creates the perfect base for these sophisticated floats topped with spicy ginger beer and fresh lime. The creamy vanilla-scented ice cream balances the bite of ginger beer while extra rum adds adult appeal. Perfect for summer entertaining or as a playful dessert that combines the classic Dark and Stormy cocktail with nostalgic ice cream float vibes. The homemade custard base delivers restaurant-quality results that this twist on the beloved rum cocktail.
Ingredients
- 7 large egg yolks
- 1 cup Sugar in the Rawgranulated sugar1:1pantry-basic
standard sweetener
- 2 teaspoons dark brown sugar
- ½ teaspoon kosher salt
- 2 ¼ cups heavy cream
- 1 ¾ cups whole milk
- 2 tablespoons dark rum
- dark rum, for serving
- 3 12-ounce cans ginger beer, for toppingginger ale1:1milder
less spicy bite
- 8 lime wheels, for garnish
Instructions
- 1
Place egg yolks in a bowl
- 2
Combine both sugars, salt, cream and milk in medium saucepan and cook over medium-high heat until mixture begins to steam
- 3
Slowly pour half of warm liquid into egg yolks while whisking constantly to prevent curdling
- 4
Whisk yolk mixture back into remaining cream mixture
- 5
Cook mixture over medium heat while stirring constantly with heatproof spatula until mixture thickens and you can see void when running finger across back of spoon
- 6
Strain custard into medium bowl set over large bowl of ice
- 7
Let cool completely while stirring occasionally
- 8
Stir rum into cooled custard base
- 9
Process in ice cream maker according to manufacturer directions
- 10
Transfer to airtight container and freeze until firm
- 11
Spoon 2 scoops ice cream into each glass
- 12
Pour shot of dark rum over ice cream
- 13
Top with ginger beer and garnish with lime wheels
Tips
Temper the egg yolks slowly by whisking constantly while adding hot cream to prevent scrambling and ensure smooth custard texture.
Strain the finished custard through fine mesh to remove any lumps and achieve silky ice cream base.
Chill custard completely over ice bath before churning for faster freezing and better texture in ice cream maker.
Good to Know
Homemade ice cream keeps up to 1 week in freezer in airtight container. Cover surface with plastic wrap to prevent ice crystals.
Ice cream base can be made 1 day ahead and stored in refrigerator before churning. Complete ice cream freezes for up to 1 week.
Serve floats immediately after assembling to prevent ice cream from melting. Have chilled glasses ready for best presentation.
Common Mistakes
Add hot cream slowly while whisking to avoid scrambling eggs and ruining custard base.
Cook custard just until thickened to avoid overcooking which creates grainy texture.
Strain custard while warm to remove any lumps before chilling and churning.
Substitutions
Dairy-Free Swaps
General Alternatives
less spicy bite
FAQ
Can I make this without an ice cream maker?
Yes, pour custard into freezer-safe container and stir vigorously every 30 minutes for first 3 hours of freezing to break up ice crystals.
What if I don't have Sugar in the Raw?
Regular granulated sugar works perfectly. Sugar in the Raw adds slight molasses flavor but regular sugar produces same texture and sweetness.
How long does the ice cream keep frozen?
Properly stored ice cream stays fresh up to 1 week in freezer. Cover surface with plastic wrap and store in airtight container.