1, put the egg yolk and fine sugar into a high-temperature bowl, heat it in water and keep stirring until all the sugar melts and the egg yolk dissolves slightly.

2. Remove the bowl heated with water, add rum and vanilla extract to the egg yolk and keep stirring until the "8" does not disappear immediately after the egg liquid is coated twice and cooled to body temperature.

3. Divide the cream into clear lines.

4. Pour the cooled egg liquid into the cream and gently stir well.

5. Add blackcurrant and stir well.

6. Pour the stirred ice cream into the sealed fresh-keeping box prepared before.

7. Freeze in the refrigerator for more than 5 hours before eating.