Dark Rum Custard Ice Cream - cooking recipe

Ingredients

2 cups heavy cream
2 cups milk
1 vanilla bean, halve lengthwise
lemon zest (a 2-by 1/2-inch piece removed with a vegetable peeler)
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum (such as Bacardi Black)

Preparation

In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.