Similar to the pumpkin spice ice cream, the milk and cream are heated together in a saucepan until steaming. I didn't have to strain it this time but if you cook it a little too long, pour through a mesh strainer to catch the cooked pieces. The hot mixture is poured into a medium bowl where the mixed sugar and egg lay in wait.
From Homemade Decadence
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup brown sugar (divided)
- 5 large egg yolks
- 1/2 teaspoon nutmeg
- 3 Tablespoons dark rum
- 1 teaspoon vanilla extract
- In a medium saucepan, heat the cream, milk and 1/4 cup of sugar over medium heat. Heat until the sugar is dissolved and the mixture is steaming but not quite boiling (around 5 minutes).
- In a medium bowl, whisk together the egg yolks, remaining brown sugar and nutmeg. I saved the egg whites for omelettes later.
- Slowly pour the milk mixture into the medium bowl with the eggs and sugar. Whisk constantly until combined.
- Return the mix to the saucepan and continue cooking over medium heat. Stir constantly until the mixture thickens and can easily coat the back of a spoon without immediately running off. This will take about 10-15 minutes.
- Pour the mixture back into the bowl but through a fine mesh strainer in case any of the milk has cooked. Stir in the rum and vanilla before covering with plastic wrap (pressed gently against the mixture) and refrigerating for 4 hours or until completely chilled.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Freeze the ice cream overnight or at least for 2 hours before serving.
- Ice cream is best eaten within 3 days.