Rum Raisin Ice Cream
This recipe for rum raisin ice cream is so indulgent and makes for the most adult of desserts - both sweet and slightly boozy.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup sugar
- 1 cup raisins
- 1 cup rum
- 5 large egg yolks
- 1 pinch salt
Instructions
The Steeping!
- Mix the rum and the raisins in a bowl and let steep overnight!
The Custard Making!
- Warm the milk, sugar, 1 cup of the cream and salt in a saucepan.
- Pour the remaining cream into a large bowl and set a sieve on top
- Then in another bowl, whisk the egg yolks.
- Pour the warm cream/milk mixture slowly add that to the eggs while whisking the whole time! (If you don't, you will be making scrambled eggs!
- Once mixed, add that back to saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- When it reaches 170° and it begins to coat the back of the spatula, you can then pour it through the strainer into the other bowl with the cream in it.
- Stir until cool over an ice bath
- Chill the mixture thoroughly in the fridge
- When ready to freeze, drain the raisins over a bowl and reserve the rum
- Stir the rum into the mixture - I added it all, but do it to taste
- Freeze the ice cream according to the manufacturer's instructions.
- During the last few minutes of churning, add the rum soaked raisins
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 36gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 43mgPotassium: 264mgFiber: 1gSugar: 22gVitamin A: 1077IUVitamin C: 1mgCalcium: 96mgIron: 1mg
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