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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rum and apples go hand in hand, especially when the rum is in a scoop of ice cream melting over the apples in a pie. Ingredients:
1 cup whole milk |
3/4 cup packed dark brown sugar, divided |
1/2 teaspoon grated nutmeg |
2 large eggs |
1/3 cup dark rum |
Directions:
1. Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
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).
3. Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
5. Cooks notes: Rum custard can be chilled up to 24 hours. Ice cream keeps 1 week.
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