INGREDIENTS

INSTRUCTIONS

DIRECTIONS CONTINUE
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

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