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- 500ml cream
- 230ml milk
- 1 vanilla bean
- 30ml dark rum
- 30ml brandy
- 7 yolks
- 150g sugar
- 1tsp nutmeg
- 1 orange zest
Combine the orange zest milk and cream and bring to the boil. Steep for about ½ hour. Beat the egg yolks and sugar with the vanilla and nutmeg. Add the cream and then transfer to a S/S bowl and cook over a double boiler until it starts to thicken slightly and coats the back of a spoon. Strain and cool. Churn in an icecream maker.