Wash & zest the orange
Heat zest, 3/4 cup of cream, milk, sugar & spices.
Melt the 2 tablespoons of chocolate chips into the cream.
Whisk together the yolks, vanilla, and rum.
Strain the hot cream and temper into the yolk mixture.
Place the pot in a cold water bath. Let cool.
Whip the rest of the heavy cream into stiff peaks and fold into the cream mixture. Let cool.
Cover with plastic cling film making sure it’s touching the surface of the cream.
Chill in the refrigerator for at least 2 hours or overnight.
Place in an ice cream machine a process according to the machine’s manufacturer’s instructions.
Mix in the chocolate chips
Transfer to an ice cream container and chill 4 hours.
Scoop ice cream into dishes. Sprinkle with brown sugar and serve.