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Rum Raisin Ice Cream

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A delightful, creamy treat featuring rich custard infused with rum-soaked raisins, making for a sweet and indulgent dessert.

Ingredients

Scale
  • 1/2 cup plump raisins
  • 1/4 cup Caribbean rum
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 2 tablespoons Caribbean rum
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Prepare the Rum-Soaked Raisins: Combine the raisins and 1/4 cup of rum in a small bowl and let them soak for at least 2 hours, or overnight.
  2. Make the Cream Mixture: In a medium saucepan, blend the heavy cream, whole milk, sugar, and kosher salt over medium heat, stirring until the sugar dissolves.
  3. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth and pale.
  4. Temper the Egg Yolks: Gradually pour about 1 cup of the warm cream mixture into the egg yolks while whisking constantly.
  5. Combine and Thicken: Add the egg mixture back into the saucepan and stir over medium-low heat until thickened.
  6. Add Flavoring: Remove from heat and stir in the remaining 2 tablespoons of rum and ground nutmeg. Cool to room temperature.
  7. Chill the Custard: Refrigerate the custard for at least 4 hours or until chilled.
  8. Churn the Ice Cream: Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
  9. Incorporate the Raisins: Add the rum-soaked raisins during the last 5 minutes of churning.
  10. Freeze and Serve: Transfer to an airtight container and freeze for at least 4 hours before serving.

Notes

For a lighter version, consider using nut milk and reducing sugar. You can also experiment with different spices or add chocolate chips for variety.

Nutrition

Find it online: https://yummyfirst.com/rum-raisin-ice-cream/