Rum raisin ice cream

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Rum Raisin Ice Cream

Ingredients:

For the Rum Raisins:

  • 1 cup raisins
  • 1/2 cup dark rum

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Prepare the Rum Raisins:

  • In a small bowl, combine the raisins and dark rum.
  • Cover and let the raisins soak for at least 4 hours, preferably overnight, stirring occasionally. This allows the raisins to absorb the rum and become plump and flavorful.

2. Make the Ice Cream Base:

  • In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat the mixture over medium heat until it just begins to steam, but do not let it boil.
  • While the cream mixture is heating, whisk together the egg yolks, remaining sugar (3/8 cup), and a pinch of salt in a large bowl until the mixture is pale and thick.
  • Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (170°F to 175°F on a thermometer), about 5-7 minutes.
  • Remove the custard from heat and stir in the vanilla extract.
  • Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled.

3. Churn the Ice Cream:

  • Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
  • During the last few minutes of churning, drain the soaked raisins (reserve the rum) and add them to the ice cream. You can also add a few tablespoons of the reserved rum to the ice cream for extra flavor if desired.

4. Freeze the Ice Cream:

  • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

5. Serve:

  • Scoop the Rum Raisin Ice Cream into bowls or cones and enjoy!

This Rum Raisin Ice Cream combines the creamy richness of homemade ice cream with the sweet, boozy flavor of rum-soaked raisins, making for a truly indulgent treat. Enjoy