Rum-Raisin Ice Cream – a delicious recipe with raisins, dark rum, egg yolks, sugar, milk, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
Combine raisins and rum in small bowl.
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2
Cover; let stand at room temperature 2 hours.
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3
Drain raisins, reserving 6 tablespoons rum.
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4
Combine in same bowl.
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5
Whisk egg yolks and sugar in large bowl until blended.
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6
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.
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7
Gradually whisk into yolk mixture.
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8
Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil).
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9
Strain custard into bowl.
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10
Cool.
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11
Add raisin mixture to custard.
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12
Refrigerate until cold.
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13
Transfer custard to ice cream maker and process according to manufacturer's instructions.
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14
Freeze ice cream in covered container until firm, about 4 hours.
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15
(Can be prepared 3 days ahead.)
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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