Rum Raisin Ice Cream

39

Rum Raisin Ice Cream

Yield : 1  1/2 quarts

INGREDIENTS:

1 cup raisins

1 cup dark rum

34 cup sugar

6 egg yolks

2 cups milk

2 cups heavy cream

1 tbsp. vanilla extract

Directions:

Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.

Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.

Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.

source : saveur

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s