Rum-Scented Raisin Ice Cream

Rum-Scented Raisin Ice Cream 


1 cup (loosely packed) raisins

1/2 cup rum

4 egg yolks

1/2 cup sugar

1 1/2 cups half and half

1 cup heavy cream (divided)

1/2 cup whole milk

pinch salt

1 teaspoon vanilla extract


*Soak raisins in the rum for at least 2 hours to overnight. 

*Add the half and half, 1/2 cup of the heavy cream, and the milk to a medium sauce pan. Heat over medium low just until the cream mixture starts to bubble around the edges. (Be sure to watch the mixture, it can quickly boil over and you'll have a big mess!).

*While cream mixture is heating up, beat egg yolks and sugar together in a large heat safe bowl with a hand mixer on medium speed for approximately two minutes, or until the mixture is fluffy and pale yellow. Set aside. 

*Fill a large pot halfway full of water. Heat over medium low. 

*Once cream mixture starts to bubble, turn the heat off and remove the pot from the stove. SLOWLY (i.e., one ladle full at a time) add the cream mixture to the egg yolk mixture, mixing the cream mixture completely before adding the next ladle full. Once all of the cream mixture has been added, place the egg yolk-cream mixture over the large pot of water to create a double boiler. Stir with a wooden spoon just until the mixture coats the back of the wooden spoon. Remove the bowl from the double bath. Pour the egg yolk-cream mixture through a sieve.  Stir in the salt and vanilla extract and cool completely (I usually chill the mixture overnight). 

*When ready to make the ice cream, stir in the remaining heavy cream. Strain the raisins from the rum and stir in the rum. Add the mixture to an ice cream maker and operate according to manufacturers directions. After approximately 20 minutes, add the strained raisins to the ice cream and let the maker run for 2-5 additional minutes. Add to a freezer-proof container. Freeze and enjoy!