Rum Ice Cream
A rich and creamy homemade ice cream infused with dark rum and warm nutmeg. This luxurious dessert combines heavy cream, whole milk, and dark brown sugar for a perfectly smooth frozen treat with a sophisticated twist.
Ingredients
- •2 cups heavy cream
- •1 cup whole milk
- •¾ cup packed dark brown sugar
- •½ teaspoon grated nutmeg
- •2 whole large eggs
- •⅓ cup dark rum
- •1 piece ice cream maker
Cooking Instructions
- 1.
Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
10 min
- 2.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
15 min
- 3.
Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
360 min
- 4.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
120 min
