1. In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil. 2. In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.) 3. Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. ---------------------------------------------------------------------------
Nutrition
Ingredients
