ICE CREAM - Rum and Raisin Ice Cream

By Aemelia

Ingredients

• 1 c rum
• 1 c raisins
• 1.5 c sugar
• 15 egg yolks
• 3 c milk
• 5 c cream
• Pinch of salt
• 1 vanilla bean, split lengthways

Details

Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

1. Soak the raisins in rum.
2. Whisk the eggs with the sugar until light and fluffy.
3. Heat the milk, cream salt and vanilla bean in a large saucepan (do not boil).
4. Gradually add approximately ¼ of the warmed milk, ladle by ladle to the egg mixture, whisking continuously. Then transfer the egg mixture back to the saucepan.
5. Over a low heat, stir the cream continuously with a wooden spoon until it thickens (it should coat the back of your spoon, and when you run your finger in a line over the back of the spoon, the cream should not run).
6. Take the cream off the heat, and strain through a metal sieve.
7. Pour into 2 dishes (metal slice tins or porcelain/glass casserole dishes).
8. Spoon the raisins over the mixture (save the excess rum, you will need this tomorrow), Cover with gladwrap and freeze overnight.
8. The next day, blend the ice cream in batches in a food processor. This will blend the raisins through the mix and contribute to its creaminess. Do this in batches, adding some of the saved rum to help soften it. You can add more rum keeping in mind that the softer your end product will be.
9. Refreeze for at least 2 hours before serving in bowls or waffle cones.