Rum Cranberry Ice Cream with Walnuts and Chocolate Chunks

1. 1

   In a small bowl, combine the cranberries and dark rum.

2. 2

   Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.

3. 3

   In a large bowl, whisk together the egg yolks and sugar.

4. 4

   In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt.

5. 5

   Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined.

6. 6

   Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil).

7. 7

   Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.

8. 8

   Transfer the custard to an ice cream maker and churn according to the manufacturers instructions.

9. 9

   When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely.

10. 10

    Freeze in an airtight container.

* Per serving · 4 servings · Values may vary.

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