Fruitcake Ice Cream

Ingredients

• 1/2 cup dried cherries
• 1/4 cup dried apricots, minced
• 1/4 cup golden raisins
• 1/4 cup candied ginger
• 3/4 cup plus 3 tablespoons gold rum, divided
• 6 egg yolks
• 3/4 cup dark brown sugar
• 3/4 teaspoon allspice
• 1/4 teaspoon clove
• 2 cups cream
• 1 cup milk
• 1/2 teaspoon finely grated orange zest from 1 orange
• 1 teaspoon kosher salt
• 1/2 cup toasted pecans, chopped
• 1/2 cup toasted walnuts, chopped

Directions

1. Put the cherries, apricots, raisins, and ginger in a bowl, then pour in 3/4 cup rum. Give everything a stir so the fruit is tucked under the rum, cover the bowl with plastic wrap, and leave it at room temperature for 24 hours.
2. In a heavy saucepan, whisk the egg yolks with the brown sugar, allspice, and clove until the mixture looks even. Drizzle in the cream and milk slowly while you keep whisking, then put the pan over medium heat. Cook the custard, stirring often, until it coats a spoon thickly and your finger can draw a clear path through it, 5 to 7 minutes.
3. Strain the custard into an airtight container, then stir in the remaining rum, orange zest, and salt a little at a time, tasting as you go. Cover it and refrigerate overnight.
4. On the next day, toast the pecans and almonds, and move them to the freezer. Drain the soaked fruit, saving the leftover rum for another project, like apple cider cocktails to start. Put the fruit in the freezer to chill.
5. Churn the ice cream according to your machine's instructions. Spoon it into an airtight container that can fit at least 7 cups, then work fast and stir in the chilled fruit and nuts until they are evenly spread through the ice cream. Freeze for at least 3 hours before you serve it.