Rum and Raisin Ice Cream

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 cup

Raisins

1 cup

Rum

3/4 cup

Caster Sugar

4

Eggs , separated

2 1/2 cups

Heavy Cream

1 1/2 cups

Milk

1 pinch

Salt

1 Tbsp

Vanilla Extract

Cooking Instructions

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Step 1

Soak the Raisins (1/2 cup) in Rum (1 cup) overnight or soak them for a few days in a covered container so the rum does not evaporate. If you’re in a rush, place 1 cup of rum in a deep saucepan with the raisins and place it on a low flame until raisins are plump and saturated.

Step 2

Put the Caster Sugar (3/4 cup) and yolks of the Eggs (4) in a bowl and whisk until creamy/smooth. It will go from the brilliant yellow to a very pale color.

Step 3

At the same time place the Heavy Cream (2 1/2 cups) and Milk (1 1/2 cups) in a saucepan and let it warm through (almost to a gentle simmer).

Step 4

Before adding the sugar-egg mixture to the pot, add a little of the warm milk to the bowl with the egg and whisk. Do that a couple times so the egg mixture warms up.

Step 5

Now add all the egg mixture to the pot and whisk. Add Salt (1 pinch) and Vanilla Extract (1 Tbsp) .

Step 6

When your custard is thick, add the soaked raisins and pour the custard into a bowl and chill for at least 2 hours.

Step 7

After the custard is properly chilled, add it to your ice cream maker and make it according to the manufacturer’s directions.

Step 8

This can be served immediately. Enjoy!