Utahns are crazy for sweets, especially ice cream, frozen custard, and frozen yogurt. I make this treat for my Mormon girlfriends when they’re feeling a bit subversive and rebellious. It contains two whole tablespoons of rum! As tempting as it is to add even more (and believe me, I’ve tried) going heavy handed on the liquor in this and most ice cream recipes messes with the freezing point of your concoction and you may end up with a gloppy mess instead of a smooth rich scoop. Save that extra booze for your cocktail, instead.
2 large eggs*
¾ cup sugar
2 cups half-and-half
1 cup heavy or whipping cream
½ cup frozen limeade concentrate, thawed
2 Tbs. white rum
2 tsp. peppermint extract
Zest from 1 lime (reserved until the very end)
In a mixing bowl, whisk the eggs until light and fluffy (2 minutes on med-high speed). Keeping speed constant, whisk in the sugar a little bit at a time, and continue whisking until completely combined and pale yellow (about 1 minute more). Reduce speed to low, and then slowly pour in the half-and-half and cream. Whisk to blend, scraping the sides of the bowl. Add all the remaining ingredients EXCEPT the lime zest, whisk until thoroughly combined.
Transfer slowly to your ice cream maker. Freeze and process following the manufacturer’s instructions. When the ice cream is about done, sprinkle in the lime zest and processes another 1 to 2 minutes to distribute evenly.
Due to the high butterfat content of this ice cream, it benefits from storage in a case freezer if you’ve got one. The texture
will be a little softer if it’s stored in your regular kitchen freezer but it will be equally delicious.
*This recipe includes raw eggs, which I have an abundance of from my healthy backyard hens. You can use
pasteurized eggs from the supermarket if you’re worried about salmonella and other cooties.