I have no idea why but Rum Raisin ice cream is not very common here, growing up in Sweden I used to love it as a kid and I have not had for over 10 years. Soak your raisins in rum overnight and then make your favorite vanilla ice cream recipe and add them. You will not be disappointed. The ice cream is creamy and the cold frozen raisins pop with rum in your mouth. Delishhh!
Rum Raisin Ice Cream
Adapted From: David Lebovitz
Yields: 1 quart | Prep Time: 24 hours | Chill Time: 2 hours
1 cup (250ml) raisins
½ cup (120ml) dark rum
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 tsp pure vanilla extract
Soak the raisins in rum overnight.
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
Remove the vanilla bean. Drain the raisins from the rum and pour into the custard and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
I made this delicious ice cream with Horizon Organic Dairy products.
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