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Cinnamon-Rum Ice Cream

Source of Recipe


Bon Appétit magazine



List of Ingredients



• 6 large egg yolks
  
• 1½ cups heavy whipping cream, divided
  
• 1½ cups whole milk
  
• ¾ cup sugar
  
• Pinch of salt
  
• 2 Tbsp dark rum
  
• 2 tsp ground cinnamon
  






Instructions



1. Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream.
   
   
2. Whisk milk, sugar, pinch of salt and ½ cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160° to 170° F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.
   
   
3. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.
   
   Makes about 1½ quarts.