New York Times

Rum Cranberry Ice Cream With Walnuts and Chocolate Chunks

This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.