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1
Try to start this recipe early in the day.
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2
Pour about 7.5cm (3) of water into the bottom of a small saucepan and bring to a boil over a medium heat.
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3
Place egg yolks and caster sugar into a pyrex (or heatproof) bowl, large enough to sit firmly on top of the saucepan (to form a double boiler).
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4
Using hand-held electric beaters set on the lowest speed, beat the custard mixture over the heat until the mixture becomes light and creamy and starts to thicken.
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5
At this stage, the mixture should be able to coat the back of a spoon.
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6
This doesn't take too long - about 4-5 minutes.
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7
(If you dont have a hand-held electric mixer, you can use a balloon whisk, but I think the mixer gives a better texture.
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8
).
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9
Remove the custard from the heat, add vanilla, set aside and allow the custard to cool slightly.
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10
Meanwhile, in another bowl, whip the cream just until soft peaks form dont overbeat.
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11
Stir the cream into the cooled custard and mix well.
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12
Pour into an airtight, 2 litre (8 cup) capacity container and freeze (I use a plastic ice-cream container).
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13
Allow about five hours for the ice-cream to freeze to the stage where you can add the raisins.
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14
It should be frozen through, but still soft enough to stir in the raisins.
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15
If you add the raisins when the ice-cream is too soft, they will sink to the bottom.
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16
About four hours after the ice-cream has gone into the freezer, place the raisins into a shallow bowl, heat the rum for 30 seconds on HIGH in the microwave and pour the warmed rum over the raisins, mixing well.
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17
Leave the raisins to soak for about an hour, but dont leave them for too long or theyll develop a harsh alcoholic flavour.
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18
When ice cream is frozen through but still soft enough to stir, add the rum and raisins, stirring quickly to incorporate.
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19
Smooth the top of the ice cream, return to the freezer and leave overnight.
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20
This ice cream is rich and smooth and delicious and needs no other accompaniment.
