INGREDIENTS

INSTRUCTIONS

Heat the heavy cream and half-and-half in a 2 1/2-qt saucepan over
medium-high heat. When hot, add 1/2 cup sugar. Stir to dissolve and
bring the mixture to a boil, about 10 to 12 minutes.  While the cream
is heating, place the egg yolks and the remaining 1/4  cup sugar in the
bowl of an electric mixer fitted with a paddle. Beat  the yolks on high
for 2 to 2 1/2 minutes, then scrape down the sides  of the bowl. Beat
on high, until slightly thickened and  lemon-colored, and additional 2
1/2 to 3 minutes. (At this point, the  cream should be boiling. If not,
adjust mixer speed to low and  continue to mix until the cream boils.
If this is not done, the egg  yolks will develop undesirable lumps.)
Pour the boiling cream into  the beaten egg yolks and whisk to combine.
Return to the saucepan and  heat over medium-high heat, stirring
constantly, until the cream  reaches a temperature of 185 degrees, 2 to
4 minutes. Add the rum and  combine thoroughly. Remove from the heat
and transfer to a stainless  steel bowl. Cool the mixture in an
ice-water bath to a temperature of  40 to 45 degrees, about 20 minutes.
When the mixture is cold, freeze  in an ice-cream freezer following the
manufacturer's instructions.  Transfer the semifrozen ice cream to the
plastic container that is  holding the chocolate pecan crunch. Stir
with a rubber spatula to  thoroughly combine the crunch with the
semifrozen ic cream. Securely  cover the container, then place in the
freezer several hours before  serving. Serve within 3 days.  Source:
Death By Chocolate Cookbook by Marcel Desaulniers  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’ve achieved nothing until you find God”