Recipes

Combine the cream, milk and 1/2 cup of the

sugar in a medium heavy-bottomed saucepan

and bring to the boil over medium heat, stirring

occasionally.

Meanwhile, in a large bowl, whisk the yolks, the

remaining 1/2 cup sugar and the spices until

thick.

Gradually whisk the hot cream mixture into the

yolk mixture. Return the mixture to the saucepan

and cook over medium heat, stirring constantly

with a wooden spoon, until the custard thickens,

about 3 to 5 minutes; do not let the custard boil.

When you draw your finger across the back of

the spoon, it should leave a track. Strain the

custard into a large clean bowl. Add the pumpkin

and vanilla extract and whisk to blend. Let cool

to room temperature.

Freeze the custard in an ice cream maker

following the manufacturer's instructions. When

the ice cream is almost ready, add the dark rum

and process until frozen.

Pack into a freezer container and freeze to firm

and ripen. The ice cream should be ready to

scoop in about two hours, but it will keep in the

freezer for two weeks.