Rum Ice Cream
Rum Ice Cream might be just the dessert you are searching for. This recipe serves 2. Watching your figure? This gluten free and vegetarian recipe has 546 calories, 9g of protein, and 8g of fat per serving. Head to the store and pick up milk, rum, eggs, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 45 minutes.
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 custard can be chilled up to 24 hours.•Ice cream keeps 1 week.