Rum Currant Ice Cream

• 13 cup dark rum
• 34 cup dried currant
• 2 cups heavy cream
• 1 cup half-and-half
• 18 teaspoon salt
• 2 large eggs
• 34 cup packed light brown sugar

1. Heat run in a small saucepan until just warm, then remove from heat.
2. Add currants and let stand, covered, 1 hour.
3. Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan.
4. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking.
5. Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175F, about 5 minutes (do not let boil).
6. Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally.
7. Chill, covered, until cold, at least 3 hours.
8. Freeze custard in ice cream maker.
9. Transfer ice cream to an airtight container and put in freezer to harde.
10. (Due to rum, this ice cream will have a slightly softer texture than others.
11. ).

dark rum, currant, heavy cream, salt, eggs, brown sugar

Taken from www.food.com/recipe/rum-currant-ice-cream-232749 (may not work)