- 1 cup sugar
- 2 cups milk
- 2 cups heavy cream
- 8 large egg yolks
- ½ cup Gosling’s Black Seal® Rum
- ½ cup crystalized ginger, chopped fine
In a saucepan combine the sugar, the milk, and the cream and scald the mixture over moderate heat, stirring. In a large bowl beat the egg yolks until they are light and thick and pour in the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to a saucepan and cook it over moderate heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of ice and stir until it is cool. In a small stainless steel or enameled saucepan reduce the Black Seal Rum over moderately high heat by half, taking care it does not ignite. Allow it to cool. Stir the Black Seal Rum and the crystalized ginger into the custard and chill the mixture, covered, for 2 hours. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.
In a pinch: Allow some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling’s Black Seal Rum and blend it all in. Re-freeze and serve when ready.