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!
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