The Captain’s Mango Ice Cream
Kick back and relax with a scoop of this fresh mango and spiced rum ice cream the next time you need a mental Caribbean vacation.
Corn syrup, brown sugar, and mango cream should be combined in a blender or food processor.
30 seconds on high in the blender.
Transfer to a container that is airtight.
Add salt and spiced rum and stir.
8 to 24 hours in the refrigerator.
Mixture should be poured into an ice cream maker and frozen for about 20 minutes as directed by the manufacturer.
Place in an airtight container and freeze for four hours or until firm.