- Level: Easy
- Total: 3 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 395
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 5 g
- Cholesterol
- 268 mg
- Sodium
- 108 mg
- Level: Easy
- Total: 3 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 395
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 31 g
- Protein
- 5 g
- Cholesterol
- 268 mg
- Sodium
- 108 mg
Ingredients
Directions
Special equipment:
Ice cream machine- Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
- Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance).
- Freeze the custard in an ice cream machine according to manufacturer's instructions.
- While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments.
- Transfer to a container; cover and freeze until ready to serve.
