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By Craig Claiborne
Combine the sugar, water and cream of tartar in a saucepan. Bring to a boil and cook to 136°F. on a candy thermometer.
Put the egg yolks, salt and rum into container of an electric blender. Cover and turn motor on high. Remove cover and, with motor on, gradually pour in the hot syrup. Turn off motor.
Chill the mixture until thick. Fold into the whipped cream.
Turn the mixture into a six-cup mold, or into eighteen small paper cups. Freeze.
© 1966 Craig Claiborne estate. All rights reserved.