Close
Tweet
Ingredients
| seedless raisins (packed): 3/4 cup |
| dark rum: 3/4 cup |
| eggs: 4 (yolks) |
| granulated sugar: 1/4 cup |
| 2% milk: 1 cup |
| light whipping cream (fluid): 1 1/2 cups |
| vanilla extract: 3/4 tsp |
Rum and Raisin Ice-Cream
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- In a small bowl combine raisins and rum, let stand 3 to 4 hours.
- In a small saucepan scald milk. Add vanilla extract to the milk.
- In the top of a double boiler, whisk eggs yolks and sugar until light thick and creamy.
- Pour the milk over the eggs and mix well.
- Stir slowly and continuallly for 10 mins or until custard thickens slightly.
- Drain the rum from the raisins into the custard. Let cool.
- To make the ice-cream use the custard in your your ice-cream maker following the manufacturer's directions. Fold raisins in just before the ice-cream firmly freezes.