Rum and Raisin Ice Cream by Recipes Expert enjoy real rum flavor with loads of raisins.
3/4 cup raisins
3/4 cup dark rum
4 egg yolks
1/4 cup sugar
1 cup milk
1 1/2 cups cream
3/4 teaspoon vanilla extract
In a small bowl combine raisins and rum, let stand 3 to 4 hours.
In a small saucepan scald milk. Add vanilla extract to the milk.
In the top of a double boiler, whisk eggs yolks and sugar until light thick and creamy.
Pour the milk over the eggs and mix well.
Stir slowly and continually for 10 mins or until custard thickens slightly.
Drain the rum from the raisins into the custard. Let cool.
To make the ice-cream use the custard in your ice-cream maker following the manufacturer’s directions. Fold raisins in just before the ice-cream firmly freezes.