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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Real rum flavor, loads of raisins Ingredients:
1 c raisins or black currants |
3/4 c dark rum |
8 egg yolks |
1/2 c sugar |
2 c heavy cream |
2 c milk |
Directions:
1. In saucepan, over low heat, scald the rum and raisins. (keep flame low-if the alcohol gets too hot, it will ignite.)
2. Remove from heat and let stand until cool
3. Strain, setting aside the raisins and reserving the rum. (add a little extra rum if there is less than 1/2 c)
4. In large bowl beat together the egg yolks and the sugar until the sugar has dissolved and mixture is thick and pale yellow; set aside
5. In large saucepan, scald the cream and milk
6. Pour about 1/4 of the hot cream into the egg yolks whisking continuously
7. Return to saucepan and whisk into remaining cream.
8. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon
9. Strain through a fine mesh strainer into a bowl
10. Whisk a few times to release heat. Stir in no more than 1/2 c reserved rum
11. Chill
12. Freeze in an ice cream machine according to manufacturer's instructions
13. Add raisins during the last minute of freezing
14. You may use less rum but don't add more or ice cream will be too soft
15. FABULOUS!
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