Adding Dark Rum enhances the Butter Pecan flavor in this ice cream recipe…
Butter Pecan and Dark Rum Ice Cream
2 cups Pecans, toasted and chopped
1/4 cup Dark Rum
1 1/2 cups Heavy Cream
1 1/2 cups Whole Milk
4 large Egg Yolks
1 (8 oz) package Cream Cheese, softened and cut into cubes
1 1/4 cups packed Brown Sugar
2 teaspoons Vanilla
Pinch of Kosher Salt
Heat cream, milk, cream cheese, pinch of salt and 1 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat.
Meanwhile, whisk yolks and remaining 1/4 cup sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until an instant-read thermometer registers 180F degrees (mixture must not boil or eggs will curdle).
Remove from heat. Whisk in vanilla and dark rum. Cool custard mixture to room temperature, then cover and refrigerate overnight.
Next day, remove ice cream mixture. Pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream. Add the toasted Pecans and mix until combined. Pour into an airtight container and freeze until firm.