Rum Raisin Ice Cream

Rum Raisin Ice Cream

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This Caribbean ice cream is a refreshing dessert for a hot summer night even if you are not somewhere tropical!

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Time needed

6.25 hour preparation + 20 min cooking

Serving Size / Yield

10 servings

Ingredients

  • 1 cup raisins
  • 2/3 cup dark rum
  • 8 egg yolks
  • 1 ½ cups whipping cream
  • 3 cups milk
  • 1 cup white sugar

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Directions

Mix the raisins with the rum in a bowl and cover the bowl. Let stand for 2 hours. Drain the raisins and reserve 6 tablespoons of rum. Whisk the sugar and eggs in a large bowl. Bring the whipping cream and milk to a boil over medium heat and then gradually whisk the mixture into the eggs and sugar. Return the mixture to the saucepan and stir over medium-low heat for 15 minutes. A custard should thicken and then strain this into a bowl. Add the raisins and remaining rum to the custard. Refrigerate until the mixture is cold and then process in an ice cream maker. Freeze the ice cream for about 4 hours.


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