Rum and apples go hand in hand, especially when the rum is in a scoop of ice cream melting over the apples in a pie.

　　

Ingredients

Makes about 1 quart

　　2 cups heavy cream

　　1 cup whole milk

　　3/4 cup packed dark brown sugar, divided

　　1/2 teaspoon grated nutmeg

　　2 large eggs

　　1/3 cup dark rum

　　Equipment: an ice cream maker

　　

Step 1

Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.

　　

Step 2

Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).

　　

Step 3

Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.

　　

Step 4

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

　　Cooks’ notes:

　　•Rum custard can be chilled up to 24 hours.

　　•Ice cream keeps 1 week.