Jamaica RUM Chocolate Ice Cream recipe

This slightly alcoholic recipe of mine is a source of pride as the piggysh ice cream that results arouses admiration from anyone who tastes it!
Ciocco Jamaica RUM is a slightly alcoholic chocolate ice cream.
It is done quite simply but requires some time to prepare all the ingredients.
Here is the list of ingredients to prepare this delicious ice cream:
– 3000 grams of white base mix (to be requested privately) feel free to use yours but the recipe is optimized on my white base.
– 400 grams of cocoa (find what you like best
– 90 grams of skimmed milk
– 150 grams dark rum (with a nice intense aroma)

Aside for the variegation:
– sucrose
– dark chocolate chips (not too strong)
– dark rum

• Crisp

Start preparing the variegation in these simple steps (I won’t give you the quantities:
– melt the dark chocolate chips in a bain-marie or better yet in a NEGRELLA
– in another NEGRELLA or bain-marie container, bring the rum to the same temperature as the dark chocolate (it is very important otherwise you will make a mess)
– hammer the brittle into small pieces but do not pulverize it
– once the chocolate has melted and the rum has been heated, mix, introduce the brittle and the rum into the chocolate and mix, then add the sugar which must not melt but must remain crunchy in the mixture.
The variegation must not be solid but must be quite liquid and must be kept warm in the Negrella.

Once you have variegated our Ciocco Jamaica RUM ice cream you can start blending all the ingredients except the rum which will be added to the almost ready ice cream during the creaming phase.
I’ll leave the aesthetics up to you on how to display it BUT very important to make it porcelain is to make at least two layers adding variegation.
If you then want to make a further piggysh addition, add some raisins left to macerate in rum and sugar