Dark Rum Custard Ice Cream

Dark Rum Custard Ice Cream

Recipe Link: http://www.food.com/recipe/dark-rum-custard-ice-cream-351042

Ingredients
2 cups heavy cream
2 cups milk
1 vanilla beans, halve lengthwise
lemon zest ( a 2-by 1/2-inch piece removed with a vegetable peeler)
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum ( such as Bacardi Black)

Directions

In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.

In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)

Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.

Caramel Apple Ice Cream

Ingredients:

Apples
2 medium Granny Smith Apples
2 tbsp butter
2 tbsp sugar
1 tsp cinnamon

Ice Cream Base
2 eggs
1 cup granulated sugar
1 cup milk
2 cups heavy whipping cream

Directions:

Apples
Peel, core, and finely chop apples.
In a large saucepan, melt butter.
Add apples and sugar to the saucepan.
Stirring often, cook over medium-low to medium heat.
Cook approximately 15 minutes or until apples are have softened.
Remove from heat and stir in cinnamon. Cool completely.

Ice Cream Base

Beat eggs until they are light and fluffy. Set aside.
In a large heavy saucepan (important! saucepan must be large!), heat sugar over medium heat, stirring constantly.
Continue to stir until sugar melts and turns into a golden brown liquid.
Remove from heat.
Gradually and very carefully, pour milk into saucepan with caramelized sugar.

Be careful - the mixture will splatter and the sugar will turn hard. Don't worry!
Stir mixture over low heat until sugar melts and the mixture becomes smooth again.
Pour in whipping cream and stir until mixture well blended.
Pour some of this mixture over the eggs, mixing well.
Pour egg mixture back into saucepan and continue cooking over low heat until it thickens.
Remove saucepan from heat and let cool.
Chill mixture in the fridge for at least 2 hours.
Once mixture has chilled, pour into ice cream machine.
Churn 20-25 minutes or according to manufacturer's instructions.
Add cooled cinnamon apples to the ice cream.
Mix for 5 more minutes.