Rum Currant Ice Cream

Total Time: 1 hr 10 mins Preparation Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 heat run 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 175f, 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 harde. (due to rum, this ice cream will have a slightly softer texture than others.).