Description
Rum and Raisin Ice Cream is deceptively easy to prepare. Soak the raisins in rum the night before and add them halfway through the churning process of the vanilla custard. It's as simple as that!
Ingredients
Units
Scale
- 145g (1 cup) raisins
- 125ml (1/2 cup) rum
- 500ml (2 cups) double cream
- 500ml (2 cups) whole milk
- 200g (1 cup) granulated sugar
- 6 large egg yolks
- 5ml (2 tsp) vanilla paste
Instructions
- Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
- Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
- Stir in the vanilla extract.
- Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
- Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
- Pour the custard into an ice cream maker and churn according to your unit’s instructions.
- After 30 minutes of mixing, add just the rum soaked raisins, plus 15ml (1 tbsp) of the rum to the ice cream. Continue churning until done.
- Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.
Notes
- Wondering what to do with the leftover rum? Add it to Coke, much like Amaretto and Coke, and drink!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Ice Cream
- Method: Churn
- Cuisine: British
Keywords: rum and raisin ice cream, how to make rum and raisin ice cream, alcoholic ice cream recipe, rum dessert recipe