Ingredients for 12 servings
8 egg yolks
1 cup of sugar
2 cups of milk
2 cups of heavy cream
2 Tsp. of vanilla extract
1 Tsp of freshly ground nutmeg
1 pinch of ground cloves
¾ cup of Ron de Venezuela Santa Teresa Añejo
In the vase of a blender, blend the egg yolks, the sugar and the milk until creamy, at least 2 minutes. Pour this mixture in a non reactive pan and cook it over medium heat, stirring constantly until it thickens, for about 5 minutes, being careful it doesn’t boil. Pour the mixture back in the blender and add the vanilla, cream, nutmeg, cloves and rum. Blend until frothy, about 2 minutes. Pour in a cup with crushed ice and dust with grated nutmeg.