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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 1 |
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Ingredients:
1/3 cup dark rum |
3/4 cup dried currants |
2 cups heavy cream |
1 cup half-and-half |
1/8 teaspoon salt |
2 large eggs |
3/4 cup packed light brown sugar |
Directions:
1. Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.
2. 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).
3. 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.
4. 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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