Rum raisin ice cream
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Rum raisin ice cream
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A delicious and classic rum raisin ice cream that really soaks up the rum flavour.
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Ingredients
- 1 cup raisins and sultanas
- 1/3 cup dark spiced rum
- 6 egg yolks
- ¾ cup sugar
- 2 cups of full cream milk
- 2 cups of cream whipping or double
- 1 Tbsp vanilla extract
- 50 ml dark rum
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Instructions
- Add 1/3 of a cup of rum to the raisins, and cover and allow to soak covered at room temperature for 3 – 4 days. Stir a couple of times a day and when you remember.
- To make the cooked ice cream base custard, whisk the egg yolks with the sugar until pale and fluffy. About 3-4 minutes
- Add the milk and egg/sugar mixture to a medium pot and heat over low stirring almost continuously until the custard thickens and coats the back of a spoon. About 15 minutes.
- Strain the mixture through a fine sieve and add the cream, vanilla, and rum. Place a piece of cling film over the surface to prevent a skin from forming and chill in the fridge for a few hours or overnight. This also allows the flavours to infuse.
- Process the ice cream through your ice cream machin and when it's ready add the soaked raisin until evenly distributed. Decant into a freezer-safe dish (a metal loaf tin or bowl works well) and freeze until it firms up.
Notes
- Allowing the raisins a really long soak time makes all the difference with this recipe.
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