This ice cream was an OMGSuccess! I love that because of the alcohol content that it didn't ripen rock hard in the freezer. It's scoopable and will keep it's shape, but is just on the verge of melting in your mouth as soon as it touches your tongue. It is a Philadelphia-style ice cream, meaning it's easy peasy and has no eggs.
My Sangster's Jamaica Rum Cream Ice Cream
2 cups heavy (whipping) cream
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
1 tsp pure vanilla extract
1/2 cup Sangster's Jamaica Rum Cream
Dissolve the sugar and salt in a medium saucepan over low/medium heat with half of the heavy cream. Remove from heat and stir in remaining ingredients. Chill overnight and make as per your ice cream maker's instructions. Make sure to give it at least 4 to 6 hours to ripen, and like it mentioned above, it won't get rock hard because of the boozy goodness.
I like to store my ice creams in a shallow 1.9L Pyrex covered container, and I put plastic wrap right on top of the ice cream itself, keeping the air off of it's surface :)
Enjoy, enjoy, enjoy!