The equation is fairly simple:
Liquor + Ice Cream = Happy Stomach Fun Time
Rum Raisin ice cream makes me a very happy person, because rum and I have had a professional relationship of late. Respect is given, I’ve invited it into my house, and I make sure that I don’t swear while it’s around. This has led to a wonderful give and take between the two of us.
Seriously though, this is a very rich blend, as you can see by the amount of cream. It’s an ice cream which calls for restraint (i.e. No eating the entire pint in one sitting).
- 3/4 cup raisins
- 2/3 cup dark rum
- 3 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1 Tablespoons vanilla extract
- 4 egg yolks
In a medium bowl, soak the raisins in the rum for at least thirty minutes. Set aside.
In a large sauce pan, combine the cream, milk, sugar and vanilla. Place the pan over medium heat and cook for 10 minutes. Stir to ensure that the sugar has dissolved.
In a small bowl, whisk together the egg yolks. Temper the eggs by slowly adding one cup of the hot milk to the yolks, whisking continually. Once combined, opour the egg yolk mixture back into the cream. Cook for another 7 minutes, whisking continually. If the mixture starts to boil, lower the heat to the lowest setting and continue to whisk until the cream is thick enough to coat the back of a spoon. Remove from heat and place in the refrigerator to chill for 90 minutes.
Remove the cream from the refrigerator and pour in your ice cream maker and follow the instructions to making ice cream. 5 minutes before the ice cream machine process finishes, pour in the raisins and the rum.
When complete, pour into a glass bowl and freeze overnight.
Makes 1 quart