This old fashioned rum and raisin ice cream does take a while to make but is certainly worth the effort. The raisins are best left overnight in a third a cup of dark rum to plump up fully and absorb all the rum. You can use any kind of rum your have handy, I have made this recipe both with dark rum and golden rum and the results are both great. If you really like raisin and rum you can ajdust the recipe to 1/2 a cup of raisins and 1/2 a cup rum, I prefer just a third a cup as it becomes a bit too raisiny for me.
This old fashioned rum and raisin ice cream does take a while to make but is certainly worth the effort. The raisins are best left overnight in a third a cup of dark rum to plump up fully and absorb all the rum. You can use any kind of rum your have handy, I have made this recipe both with dark rum and golden rum and the results are both great. If you really like raisin and rum you can ajdust the recipe to 1/2 a cup of raisins and 1/2 a cup rum, I prefer just a third a cup as it becomes a bit too raisiny for me.
Yields1 Serving
For the Raisins ⅓ cup raisins ⅓ cup RumFor the Custard 1 & 3/4 heavy cream 1 & 3/4 cup milk ⅓ cup granulated sugar ¼ cup dark brown sugar 2 tbsp Rum 2 tsp vanilla extract pinch of salt 5 egg yolks
11. Combine the rum and raisins in a bowl, cover and set aside at room temperature for the raisins to plump up , for at least 4 hours or overnight.
2. In a medium sized saucepan combine the cream, milk, sugars, rum,salt and vanilla extract. Stir over medium heat until the stream begins to rise from the surface, about 5 minutes. Remove from the heat and leave to cool a few minutes.
3. Meanwhile in a large bowl whisk the egg yolks. Slowly pour the cream mixture into the egg yolks whilst whisking continuously. Pour the mixture back into the saucepan and cook on low heat for about 5 minutes more whilst continuing to stir. The custard should be done once it is thick enough to coat the back of a spoon.
4. Once done, remove the custard from the heat and pour through a fine mesh sive into a bowl. Leave to cool then transfer to a fridge to chill for 4 hours or overnight is best.
5. Pour your custard into your ice cream machine and churn according to your machines instructions. The ice cream should be ready in about 20 minutes or so. Stir in the soaked raisins and any juice left from the rum. Serve immediately or freeze for a couple hours if your prefer a firmer ice cream.
1. Combine the rum and raisins in a bowl, cover and set aside at room temperature for the raisins to plump up , for at least 4 hours or overnight.
2. In a medium sized saucepan combine the cream, milk, sugars, rum,salt and vanilla extract. Stir over medium heat until the stream begins to rise from the surface, about 5 minutes. Remove from the heat and leave to cool a few minutes.
3. Meanwhile in a large bowl whisk the egg yolks. Slowly pour the cream mixture into the egg yolks whilst whisking continuously. Pour the mixture back into the saucepan and cook on low heat for about 5 minutes more whilst continuing to stir. The custard should be done once it is thick enough to coat the back of a spoon.
4. Once done, remove the custard from the heat and pour through a fine mesh sive into a bowl. Leave to cool then transfer to a fridge to chill for 4 hours or overnight is best.
5. Pour your custard into your ice cream machine and churn according to your machines instructions. The ice cream should be ready in about 20 minutes or so. Stir in the soaked raisins and any juice left from the rum. Serve immediately or freeze for a couple hours if your prefer a firmer ice cream.
Ingredients
Directions
1. Combine the rum and raisins in a bowl, cover and set aside at room temperature for the raisins to plump up , for at least 4 hours or overnight.
2. In a medium sized saucepan combine the cream, milk, sugars, rum,salt and vanilla extract. Stir over medium heat until the stream begins to rise from the surface, about 5 minutes. Remove from the heat and leave to cool a few minutes.
3. Meanwhile in a large bowl whisk the egg yolks. Slowly pour the cream mixture into the egg yolks whilst whisking continuously. Pour the mixture back into the saucepan and cook on low heat for about 5 minutes more whilst continuing to stir. The custard should be done once it is thick enough to coat the back of a spoon.
4. Once done, remove the custard from the heat and pour through a fine mesh sive into a bowl. Leave to cool then transfer to a fridge to chill for 4 hours or overnight is best.
5. Pour your custard into your ice cream machine and churn according to your machines instructions. The ice cream should be ready in about 20 minutes or so. Stir in the soaked raisins and any juice left from the rum. Serve immediately or freeze for a couple hours if your prefer a firmer ice cream.