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rum raisin ice cream
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110g raisins 110ml dark rum 5 free-range egg yolks 115g dark muscovado sugar 350ml full-fat milk 350ml double cream vanilla pod - split length wise - seeds removed place the raisins into a bowl and pour over the rum. leave overnight. (alternatively, if time is short, place on the heat to warm. remove from the heat and set aside for 30 minutes for the raisins to plump up) place the milk into a saucepan and bring to a simmer with the split vanilla pod and seeds. leave to cool and infuse. whisk the egg yolks and sugar until combined. reheat the milk, pour half of the hot milk
onto the egg yolks and whisk well, then pour back into the saucepan and
return to the heat. cook over a low heat, stirring all the time until the
mixture will coat the back of a spoon. remove the vanilla pod and chill
the mixture for an hour. when the mixture is just starting to solidify add the rum and soaked raisins. when churning is complete, transfer to a container and freeze for a few hours before serving |
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