Revenge Pie’s Rum Ice Cream

Yields 1 generous quart of ice cream

At Elizabeth Simon’s Inner Sunset shop, she folds chunks of peach pie into a rum ice cream base to make her Peach Pice Cream. You will need an ice cream maker and instant-read thermometer for this recipe. To ensure the ice cream base freezes properly, you will need to place the ice cream maker’s bowl in the freezer at least 24 hours in advance.

3 cups heavy whipping cream 6 large egg yolks 2⁄3 cup sugar 2 tablespoons vanilla extract 1 teaspoon kosher salt ¼ cup Jamaican rum

Instructions: In a large sauce pan, combine all the ingredients and whisk until smooth. Place the pan over moderately high heat and whisk continuously until the custard’s temperature reaches 160 degrees on an instant-read thermometer. (Don’t let the custard boil or it will curdle.)

Remove from the heat and strain the custard with a fine-mesh strainer into a large bowl. Cover with plastic wrap, placing it directly on top of the liquid, and chill overnight.

Freeze the chilled base in an ice-cream maker according to manufacturer’s instructions, then transfer to a large metal pan or bowl.

If serving on its own or alongside the peach pie, cover with plastic wrap and freeze until firm, at least 3 hours or overnight. If making “pice cream,” immediately fold cooled chunks of pie into the ice cream, then continue with the directions.