Rum Currant Ice Cream
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 1⁄3 cup dark rum
- 3⁄4 cup dried currant
- 2 cups heavy cream
- 1 cup half-and-half
- 1⁄8 teaspoon salt
- 2 large eggs
- 3⁄4 cup packed light brown sugar
Directions
- Heat run 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 175F, 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 harde. (Due to rum, this ice cream will have a slightly softer texture than others.).
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