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Rum raisin ice cream

A delicious and classic rum raisin ice cream that really soaks up the rum flavour. 

Servings: 6
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. To make the cooked ice cream base custard, whisk the egg yolks with the sugar until pale and fluffy. About 3-4 minutes
  3. 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.
  4. 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.
  5. 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.