Rum And Raisin Ice-Cream

1. 1

   In a small bowl combine raisins and rum, let stand 3 to 4 hours.

2. 2

   In a small saucepan scald milk. Add vanilla extract to the milk.

3. 3

   In the top of a double boiler, whisk eggs yolks and sugar until light thick and creamy.

4. 4

   Pour the milk over the eggs and mix well.

5. 5

   Stir slowly and continuallly for 10 mins or until custard thickens slightly.

6. 6

   Drain the rum from the raisins into the custard. Let cool.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.