Rum Currant Ice Cream

Directions

1. 1
   Heat run in a small saucepan until just warm, then remove from heat.
2. 2
   Add currants and let stand, covered, 1 hour.
3. 3
   Bring cream, half-and-half, and salt just to a boil in a 2-quart heavy saucepan.
4. 4
   Whisk together eggs and brown sugar in a large bowl, then add hot cream mixture in a slow stream, whisking.
5. 5
   Pour custard into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and an instant-read thermometer registers 170 to 175F, about 5 minutes (do not let boil).
6. 6
   Pour custard through a sieve into a bowl, then add rum and currants and cool completely, stirring occasionally.
7. 7
   Chill, covered, until cold, at least 3 hours.
8. 8
   Freeze custard in ice cream maker.
9. 9
   Transfer ice cream to an airtight container and put in freezer to harde.
10. 10
    (Due to rum, this ice cream will have a slightly softer texture than others.
11. 11
    ).