“You will never purchase the store-bought again after having this, this is also wonderful without the rum, but better if added, and for a mild rum flavor use only 1 cup you may increase to up to 2 cups --- plan ahead this needs a chilling time of 24 hours before serving --- *note* this is made using *cooked* eggs”
READY IN:
24hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy bottomed saucepan combine the milk with cloves, 1 teaspoon vanilla and 1/2 to 3/4 teaspoon cinnamon; bring to a low boil over the lowest setting.
  2. In a large mixing bowl whisk/mix the egg yolks and sugar until no sugar granules remain.
  3. Slowly add the hot milk mixture into the egg/sugar mixture whisking constantly.
  4. Pour the egg mixture back into the saucepan.
  5. Cook over medium heat stirring constantly until thickened (about 3 minutes ---DO NOT ALLOW TO BOIL).
  6. Remove the whole cloves and allow to cool for for about 1-1/2 hours.
  7. Stir in rum, 2 cups whipping cream, 2 cups half and half cream, 2 teaspoons vanilla and nutmeg (adjust the amount of rum vanilla adding in a little more to taste if desired).
  8. Refrigerate for 24 hours before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: