Ingredients

• Glucose syrup 50g | ¼ cup
• Brown Sugar 15g | 1 tbsp
• Coconut Cream 700g | 3 ½ cups
• Kosher Salt 2g | ¼ tsp
• Cornstarch 10g | 1 tablespoon mixed with 40g | 4 tablespoons of cold milk
• Espresso 120g | ½ cup
• Whole Powdered Milk 15 | 1 tbsp
• Crème Fraîche 100 g
• Vanilla Paste 25g | 1 ½ tbsp
• Coconut extract 15g | 1 tbsp
• Dark Rum 45g | 3 tbsp

Instructions

1. Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
2. Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil. Whisk into the simmering dairy the cornstarch mixture and then cook for 1 minute.  Then remove the pot from heat.
3. Mix in the Espresso. Add the powdered milk to the espresso and whisk until well combined. Pour in to the dairy and whisk until well combined.
4. Chill. Remove from the heat and immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
5. Strain. When the ice cream base is cool to the touch (50°F or below) strain it through a fine-mesh sieve. Then add the creme fraîche and the vanilla paste. Mix the ice cream base with the inversion mixture until completely mixed.
6. Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight.
7. Whisk. Prior to churning the ice cream base, stir in the coconut extract and the Dark Rum. Taste and adjust accordingly.
8. Churn. Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
9. Harden. To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.