Active Time

　　15 minutes

　　Total Time

　　8 hours

　　

Ingredients

Makes about 1 quart

　　1/3 cup dark rum

　　3/4 cup dried currants

　　2 cups heavy cream

　　1 cup half-and-half

　　1/8 teaspoon salt

　　2 large eggs

　　3/4 cup packed light brown sugar

　　

Special Equipment

an ice cream maker

　　

Step 1

Heat rum in a small saucepan until just warm, then remove from heat. Add currants and let stand, covered, 1 hour.

　　

Step 2

Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan. Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking. 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 175°F, about 5 minutes (do not let boil).

　　

Step 3

Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

　　

Step 4

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden. (Due to rum, this ice cream will have a slightly softer texture than others.)