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Make the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, sugar, and kosher salt. Heat the mixture over medium heat until hot but not boiling, stirring occasionally.
In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. Slowly pour the egg yolk mixture into the saucepan along with the remaining hot milk mixture, stirring constantly.
Continue to cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Remove from heat and strain the mixture through a fine-mesh sieve to remove any curds.
Stir in the 2 tablespoons of Caribbean rum and ground nutmeg. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Crank the ice cream: Once the custard has cooled, pour it into your ice cream and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the rum-soaked raisins.
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours to firm up.
Serve in scoops or as a topping for your favorite dessert.
Prep time: 30 minutes (plus soaking and chilling time) | Cook time: 15 minutes | Total time: 6+ hours (includes soaking and chilling)
Kcal: 350 kcal per serving | Servings: 6 servingsRum Raisin Ice Cream
Ingredients:
For the rum-soaked raisins:
1/2 cup raisins
1/4 cup Caribbean rum
For the ice cream:
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 teaspoon kosher salt
5 large egg yolks
2 tablespoons Caribbean rum
1/4 teaspoon ground nutmeg
1 batch rum-soaked raisins (see above)
Directions: Prepare the rum-soaked raisins: In a small bowl, combine the raisins and Caribbean rum. Let the raisins soak for at least 1-2 hours, or overnight for a deeper rum flavor.
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