Rum Currant Ice Cream

1. 1

   Heat run in a small saucepan until just warm, then remove from heat.

2. 2

   Add currants and let stand, covered, 1 hour.

3. 3

   Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan.

4. 4

   Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking.

5. 5

   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).

6. 6

   Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally.

7. 7

   Chill, covered, until cold, at least 3 hours.

8. 8

   Freeze custard in ice cream maker.

9. 9

   Transfer ice cream to an airtight container and put in freezer to harde.

10. 10

    (Due to rum, this ice cream will have a slightly softer texture than others.

11. 11

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.