Rum Raisin Ice Cream with Milk and Whole Egg

1. 1

   Boil some water in a pan, add the rum raisins and give them a quick blanch, then drain in a sieve.

2. 2

   Add the rum raisins to a container and cover with rum.

3. 3

   Wrap with cling film, making sure the wrap touches the raisins, and put to one side.

4. 4

   Add the milk, sugar and beaten egg to a pan and place on a low heat.

5. 5

   Stir the mixture continuously with a wooden spatula, and be careful not to let the mixture boil.

6. 6

   Once the mixture has thickened, take it off the heat and strain it into a container.

7. 7

   Freeze the mixture in the freezer.

8. 8

   Once the ice cream has frozen somewhat, add the rum and rum raisins into the mixture, put back in the freezer and allow to freeze completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.