Rum Raisin Ice Cream / must be churned
Haagen Dazs used to have a terrific version, but this homemade version
is the best ever. A few simple ingredients creates something exceptionally delicious.
Ingredients 1 cup raisins 4 oz dk rum, dark has deeper flavor and also adds color. 1 cup sugar
6 egg yolks 2 cups whipping cream, 35% milk fat or higher 2 cups whole milk 1 tbl vanilla
Instructions Soak raisins in rum airtight overnight. Combine milk and cream and heat in microwave (or on top of the stove over medium heat to scalding but not boiling). In a medium sized pan whisk egg yolks and sugar about 3 min til pale and fluffy.
Whisking constantly, add about a cup of scaled milk to 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 pan over med heat and stir constantly but slowly for about 5 min til slightly thickened (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. Offheat. stir in vanilla. Chill the custard several hours or overnight. (Can chill overnight while raisins soak in the rum).
When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20-30 min til ice cream becomes as thick as possible. Transfer to a chilled metal or glass bowl and very quickly fold in the soaked raisins and any rum that has not been absorbed. Place in airtight container; freeze in coldest part of freezer several hours or preferably overnight before serving.
Tips: I use a mason jar to soak raisins/rum so that I can shake it every now and then to ensure the raisins are evenly soaked. I 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.