Rum Cranberry Ice Cream with Walnuts and Chocolate Chunks

This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.

Ingredients

• ⅓ cup dried cranberries
• ¼ cup dark rum
• 6 large egg yolks
• 134 grams sugar (about 3/4 cup)
• 2 ⅓ cups whole milk
• 1 cup heavy cream
• ½ teaspoon fine sea salt
• 3 ounces chocolate chunks, chopped
• 35 grams toasted walnuts, chopped (about 1/3 cup)

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    242 calories; 15 grams fat; 7 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 3 grams protein; 124 milligrams cholesterol; 130 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 quart

Preparation

1. In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
2. In a large bowl, whisk together the egg yolks and sugar.
3. In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
4. Transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.