Rum Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed dark brown sugar, divided
• 1/2 teaspoon grated nutmeg
• 2 large eggs
• 1/3 cup dark rum
• Equipment: an ice cream maker

1. Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
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 175u0b0F on an instant-read thermometer (do not boil).
3. Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

heavy cream, milk, brown sugar, nutmeg, eggs, dark rum, cream maker

Taken from www.epicurious.com/recipes/food/views/rum-ice-cream-350599 (may not work)