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490 minutes
490 minutes
- 4 cups half-and-half
- 11 egg yolks, beaten
- 2 cups heavy cream
- 0.66666668653488 cup dark rum
- 0.5 cup Scotch whiskey
- 1 pint vanilla ice cream
- Combine half-and-half and sugar in a saucepan over low heat. Gradually whisk in egg yolks until a light custard forms; avoid boiling. Remove from heat, cool, and refrigerate overnight to chill.
- Gently fold vanilla, cream, dark rum, scotch, and vanilla ice cream into the chilled mixture. Serve chilled.
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