Dark Rum Custard Ice Cream |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Serve with grilled bananas and dark chocolate sauce or grilled fresh pineapple. Ingredients:
2 cups heavy cream |
2 cups milk |
1 vanilla bean, halve lengthwise |
lemon zest (a 2-by 1/2-inch piece removed with a vegetable peeler) |
2/3 cup firmly packed brown sugar |
8 large egg yolks |
1/4 cup good-quality dark rum (such as bacardi black) |
Directions:
1. In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
2. In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
3. Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.
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