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Rum Currant Ice Cream

4.8

(7)

Recipe information

  • Total Time

    8 hours

  • Yield

    Makes about 1 quart

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

Special Equipment

an ice cream maker

Preparation

  1. Step 1

    Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.

    Step 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).

    Step 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.

    Step 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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