Ingredient story
Fanø Rum
Fanø Rum · Fanø, Denmark
On Fanø, rum is aged in casks in the salty west wind, just metres from the Wadden Sea. We use it where we want dark sweetness and spice in our ice cream — rum and raisin, rum balls and desserts for restaurants.
Aged in sea air
The climate on the island shifts quickly between damp and salty air, and that works its way into the cask. The result is a rum with more edge than the sweet, tropical kind — exactly what a dairy ice cream needs.
What the rum does for the ice cream
Like whisky, rum lowers the freezing point, so the ice cream stays softer in the display case. In terms of flavour, it contributes molasses, vanilla and dried fruit that bind the raisins and caramel together.
Dosed with care
We add only enough for the rum to be clearly tasted without taking over — and without the ice cream losing its structure.
In brief
- Producer
- Fanø Rum, Fanø
- Used in
- Rum & raisin and dessert concepts
- Effect
- Softer texture, dark sweetness