Add 1 cup heavy cream, vanilla and rum extract to a large bowl, with a mesh strainer set on top. Set aside.
Whisk together sugar, salt, nutmeg and cinnamon in a small saucepan. Pour remaining heavy cream and whole milk over. Cook over medium heat, stirring to dissolve sugar.
Whisk together egg yolks in a small bowl.
When milk mixture begins to steam and form small bubbles around the edges, remove 1 cup liquid and slowly drizzle into egg yolks while whisking continuously. Pour mixture into small saucepan and continue cooking and stirring occasionally until mixture coats the back of a wooden spoon or rubber spatula.
Pour through mesh strainer into reserved heavy cream. Cool over an ice bath to room temperature. Cover and chill thoroughly.
Churn according to manufacturer's directions.
Transfer ice cream to a freezer safe container, freezing until firm, 4-6 hours or overnight.
Notes
Recipe serves roughly 4-6, yields 1 quart.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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