Ingredients
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
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring. 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). Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.