Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175°F, about 5 minutes (do not let boil).
Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. (Due to rum, this ice cream will have a slightly softer texture than others.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2387.63 Kcal (9997 kJ)
Calories from fat	1150.56 Kcal
		% Daily Value*
Total Fat	127.84g	197%
Cholesterol	790.34mg	263%
Sodium	690.31mg	29%
Potassium	1816.94mg	39%
Total Carbs	259.5g	87%
Sugars	232.41g	930%
Dietary Fiber	7.56g	30%
Protein	29.38g	59%
Vitamin C	10.2mg	17%
Iron	6.9mg	38%
Calcium	696.1mg	70%

Amount Per 100 g
Calories	256.98 Kcal (1076 kJ)
Calories from fat	123.83 Kcal
		% Daily Value*
Total Fat	13.76g	197%
Cholesterol	85.06mg	263%
Sodium	74.3mg	29%
Potassium	195.56mg	39%
Total Carbs	27.93g	87%
Sugars	25.01g	930%
Dietary Fiber	0.81g	30%
Protein	3.16g	59%
Vitamin C	1.1mg	17%
Iron	0.7mg	38%
Calcium	74.9mg	70%

* 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.

Tastes

salty
savory
bitter
sweet

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