Rum and raisin ice cream was always my favourite growing up. I suspect what I used to get at the ice cream parlour was made with a rum essence but now, as an adult, I like to use the real thing.
Makes 1 Litre
120 g raisins
100 ml dark rum
250 ml full cream milk
500 ml pouring cream. This should be pure/pouring cream which has a fat content of 35% and isn’t ‘thickened’.
1/2 tsp salt flakes
110 g caster sugar
55 g egg yolk (about 4 yolks)
Place the raisins and rum in a bowl and set aside. The raisins will absorb most of the liquid.
Place the milk, cream, salt and sugar into a medium sized saucepan.
Place the egg yolks into a small bowl and break them up with a wooden spoon. Don’t whisk them, you want to break them up without incorporating any air.
Put the milk mixture over a medium heat. Stir and bring the heat up to 55 C. If you don’t have a thermometer, you are looking to dissolve the sugar but without letting the mixture boil.
Slowly pour about half of the warmed milk and cream mix onto the egg yolks, stirring the yolks all the time to ensure that the yolks do not cook. Tip this mixture back into the saucepan so that all of the ingredients are now in the saucepan.
Return the saucepan to the heat and stir until the mixture reaches 78 C. If you don’t have a thermometer, watch for small bubbles forming around the side of the saucepan. The mixture should also (ever-so lightly) stay on the back of your spoon and you should be left with a trail if you run your finger through it.
Strain the mixture into a container to remove any lumps of egg.
Chill the custard in the fridge for at least 24 hours.
When you are ready to churn the custard strain the raisin and rum mixture but catch the excess rum in a bowl and add this to the custard mixture.
Churn the chilled custard mixture in your ice cream maker according to the manufacturers instruction.
Once you have completed the churning quickly stir though the raisins.
Dollop the soft serve into a container and place in the freezer.