The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Rum Raisin Ice Cream is one of my all time favorite and I know it will make a lot of people happy. Now it is easier than ever to make it. Just leave the raisins in rum to soak up for couple of days (I recommend 2-3). The longer you leave them the more rum they will soak up. After that use your ice cream maker and you will have a professional and healthy homemade ice cream.
Rum Raisin Ice Cream
- 1 cup raisins
- 4 ounces dark or amber rum I like dark for this recipe because it has deeper flavour and also adds some colour.
- 1 cup sugar
- 6 egg yolks
- 2 cups whipping cream 35% milk fat or higher
- 2 cups whole milk
- 1 tbsp pure vanilla extract
Soak raisins in the rum overnight (or 2 days) in an airtight container. I like to use a mason jar so that I can shake it every now and then to ensure the raisins are evenly soaked.
Combine the milk and cream and heat in the microwave (or on top of the stove over medium heat scalding but not boiling.
In a medium sized saucepan whisk together the egg yolks and sugar very well for about 3 minutes until the mixture is pale and fluffy.
Whisking constantly, add about a cup of the scaled milk to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
Place the saucepan over medium heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
Chill the custard very well for several hours or overnight. I chill it overnight while the raisins soak in the rum.
When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
Transfer the ice cream quickly to a chilled metal or glass bowl and very quickly fold in the soaked raisins and any rum that has not been absorbed by them.
Place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer. for several hours or preferably overnight before serving.
I like to fold the ice cream at least a couple of times every couple of hours to make sure all of the raisins do not settle to the bottom of the container and to make sure they get evenly distributed throughout the ice cream.
Photo by Flickr/Veganbaking.net