Rum ice-cream mold
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Light cream 1/2 cup rum |
| ½ | cup | Sugar 1/2 cup candied |
| ¼ | teaspoon | Salt cherries |
| 4 | eaches | Egg yolks |
| 2 | cups | Heavy cream nuts |
| ½ | cup | Pistachio |
Directions
Heat light cream in a saucepan or top of double boiler until a film wrinkles over the surface. Don't boil. Then stir in sugar and salt until dissolved. Beat egg yolks slightly, stir a little of the hot cream into them gradually, then mix slowly into the hot cream (no curdling this way). Cook over gently boiling water, stirring constantly, until mixture is smooth and thick as corn syrup. Cool completely. Beat heavy cream stiff and mix it and the rum gently into the cold custard. Pour into 2 refrigerator trays, set freezing control at coldest point and freeze until firm. Chop up cherries and nuts. Transfer ice cream to a bowl and mix with a spoon or electric mixer until ice cream is free of chunks. Stir in the cherries and nuts spoon into a 1½-quart melon mold and freeze until firm in your freezer. No freezer? Then pack as you would homemade ice cream.
Will serve 8 to 10.