Directions:
- Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat. Remove from heat.
- Whisk together yolks and sugar in a bowl, then gradually add 1/4 cup hot milk, whisking. Add yolk mixture to milk remaining in pan in a slow stream, whisking, and cook over low heat, stirring constantly with a wooden spoon, until mixture is slightly thickened, coats back of spoon, and registers 175°F on thermometer, 3 to 5 minutes. Immediately pour through a fine-mesh sieve set into a clean bowl and stir in cream, rum, vanilla, and nutmeg. Chill custard, covered, until cold, at least 2 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften slightly in refrigerator before serving, about 20 minutes.
- Cooks' notes: · Custard can be chilled up to 1 day. · Ice cream can be made 1 week ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1873.21 Kcal (7843 kJ) | ||
| Calories from fat | 1115.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 124g | 191% | |
|---|---|---|---|
| Cholesterol | 1635.7mg | 545% | |
| Sodium | 1275.15mg | 53% | |
| Potassium | 1056.1mg | 22% | |
| Total Carbs | 113.77g | 38% | |
| Sugars | 101.15g | 405% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 57.68g | 115% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 7mg | 39% | |
| Calcium | 653.6mg | 65% | |
| Amount Per 100 g | |||
| Calories | 192.53 Kcal (806 kJ) | ||
| Calories from fat | 114.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 191% | |
|---|---|---|---|
| Cholesterol | 168.12mg | 545% | |
| Sodium | 131.06mg | 53% | |
| Potassium | 108.55mg | 22% | |
| Total Carbs | 11.69g | 38% | |
| Sugars | 10.4g | 405% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 5.93g | 115% | |
| Vitamin C | 0.2mg | 4% | |
| Iron | 0.7mg | 39% | |
| Calcium | 67.2mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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