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.
•Rum custard can be chilled up to 24 hours.
•Ice cream keeps 1 week.
Recipe information
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
Step 2
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).
Step 3
Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
Step 4
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
