|
| |
| Quantity |
Unit |
Pre-instructions Ingredient Post-instructions |
| 1/2 |
Teaspoon(s) |
freshly grated |
| 2 1/2 |
Cup(s) |
half-and-half |
| 1 |
Teaspoon(s) |
vanilla extract |
| In a bowl, whisk together the egg yolks, sugar and nutmeg. In a heavy saucepan over |
| medium heat, combine the half-and-half and cream and bring to a gentle simmer. |
| Slowly and gradually whisk the hot cream mixture into the egg yolk mixture. |
| Return the mixture to the pan and place over low heat. Cook, stirring constantly, until |
| the custard thickens enough to coat the back of a metal spoon and leaves a clear |
| path when a finger is drawn through it, about 4 minutes; do not allow the custard to |
| Immediately transfer to a bowl and let cool to room temperature. Stir in the vanilla. |
| Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to |
| prevent a skin from forming. Refrigerate for at least 2 hours or preferably overnight. |
| Transfer the custard to an ice cream maker and freeze according to the |
| manufacturer’s instructions until softly frozen. Add the rum and brandy and continue |
| to churn until the ice cream freezes further. (Due to the alcohol content, it may not |
| freeze solid.) Transfer the ice cream to a storage container, cover and freeze |
| overnight before serving. Makes about 1 1/2 quarts. |
| Make-Ahead Tip: Ideally, the custard is refrigerated overnight and then the ice cream |
| is frozen overnight, which means that the ice cream must be started 2 days in |
| advance of serving. Alternatively, the custard can be refrigerated for only 2 hours. If |
| necessary, soften the ice cream in the refrigerator for 10 to 15 minutes before |
Next | |
|
Barrington
Software Incorporated