Error during authentication for model gpt-4o-mini: Failed to create temporary account. Status: 400, Details: You are not allowed to sign up.
Ingredients
0.8 cup brown sugar dark divided packed
0.3 cup rum dark
2 large eggs
0.5 teaspoon nutmeg grated
1 cup milk whole
Equipment
bowl
sauce pan
whisk
sieve
wooden spoon
kitchen thermometer
ice cream machine
Directions
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.
•Rum custard can be chilled up to 24 hours.•Ice cream keeps 1 week.
