Spiced Dark Chocolate And Candy Cane Ice Cream Recipe

• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon allspice
• 1/4 teaspoon cinnamon
• 6 egg yolks
• 1/2 cup dark brown sugar, packed
• 1/4 cup sugar
• 5 ounces dark chocolate (about 70%), chopped
• 2 teaspoons dark rum
• Zest of one orange
• 3/4 teaspoon kosher salt
• 1/2 to 3/4 cup crushed candy canes (from 5 to 8 whole canes)

1. In a heavy saucepan, bring cream and milk to a simmer. Whisk in allspice and cinnamon, remove from heat, and let steep covered for 20 to 30 minutes or until dairy is fragrant and tastes well-spiced.
2. In a bowl, whisk together egg yolks with brown and white sugars until very well combined. Rapidly whisk yolk mixture into dairy. Turn heat onto low and stir frequently until custard coats the back of a spoon but a swiped finger leaves a clean line.
3. Add chocolate to saucepan and stir until thoroughly melted. Strain into an airtight container, then add rum, orange zest, and salt to taste before chilling overnight.
4. The next day, add candy canes and churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to freezer for several hours to harden before serving.

heavy cream, milk, allspice, cinnamon, egg yolks, brown sugar, sugar, chocolate, dark rum, orange, kosher salt, canes

Taken from www.seriouseats.com/recipes/2011/12/spiced-dark-chocolate-candy-cane-ice-cream-recipe-christmas-dessert.html (may not work)