ICE CREAM - Rum Raisin Ice Cream

By Aemelia

Ingredients

• 160 g Granulated sugar
• 6 Egg yolks
• A pinch of salt
• 300 g Whipping cream
• 240 g Milk
• 60 ml Dark rum
• 90 g Raisins (chopped if large)

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Start by macerating the raisins and dark rum, overnight.
Beat the egg yolks with granulated sugar and salt until light in color.
Boil the milk and pour it slowly into the yolks mixture, whisk all the time, until combine.
Place the mixture over low heat and heat until 80°C, whisk constantly.
Cool to room temperature and refrigerate until cool.

Whip the whipping cream until soft peaks form, then fold in the custard with the rum from the macerated raisins.
Churn the mixture in an ice-cream machine.
As it thickens, add the macerated raisins. Freeze until firm.