Rum Raisin Ice Cream - if you are a fan of rum raisin ice cream, this homemade version may well be the best you will ever try. A few simple ingredients truly create something exceptionally delicious.
Course
Dessert, Snack
Cuisine
North American
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings12servings
Calories316kcal
AuthorBarry C. Parsons
Ingredients
1cupraisins
4ouncesdark or amber rumI like dark for this recipe because it has deeper flavour and also adds some colour.
1cupsugar
6egg yolks
2cupswhipping cream35% milk fat or higher
2cupswhole milk
1tbsppure vanilla extract
Instructions
Soak raisins in the rum overnight in an airtight container. I like to use a mason jar so that I can shake it every now and then to ensure the raisins are evenly soaked.
Combine the milk and cream and heat in the microwave (or on top of the stove over medium heato scalding but not boiling.
In a medium sized saucepan whisk together the egg yolks and sugar very well for about 3 minutes until the mixture is pale and fluffy.
Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
Remove from heat and stir in the vanilla extract. Chill the custard very well for several hours or overnight. I chill it overnight while the raisins soak in the rum.
When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
Transfer the ice cream quickly to a chilled metal or glass bowl and very quickly fold in the soaked raisins and any rum that has not been absorbed by them.
Place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer. for several hours or preferably overnight before serving.
I like to fold the ice cream at least a couple of times every couple of hours to make sure all of the raisins do not settle to the bottom of the container and to make sure they get evenly distributed throughout the ice cream.