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:
- 2 cups heavy cream
- 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
- Equipment: an ice cream maker
Instructions:
- Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
- 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).
- Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
Rum Ice Cream • Yield: 10 servings
Ingredients:
- 2 cups heavy cream
- 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
- Equipment: an ice cream maker
Rum Ice Cream Nutrition Facts:
• Diet:
• Calories: 136.96
• Fat: 193.96
• Carbs: 62.70
• Protein: 30.27
• Cholesterol: 349.51
• Calcium: 78.01
• Sodium: 19.79* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
