1 cup sugar
2 cups whole milk
2 cups heavy cream
8 large egg yolks
½ cup Gosling’s Black Seal Rum
½ chopped crystallized ginger, finely chopped
In a saucepan combine the sugar, milk and cream. Scald the mixture over moderate heat, stirring constantly.
In a large bowl beat the egg yolks until they are light and thick and pour the hot milk mixture through a sieve in a slow steady stream, stirring constantly.
Transfer the custard back to the saucepan and cook over moderate heat, stirring until it coats the back of a spoon. Transfer the custard to a metal bowl set in a bowl of rice and stir until cool.
In a small stainless steel or enamel saucepan reduce rum by half over a moderately high heat taking care that it does not ignite. Allow It to cool. Stir rum and crystallized ginger into the custard and chill the mixture, covered, for two hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Makes about 1 quart.