Rum Raisin Ice Cream
Ingredients:
For the Rum-Soaked Raisins:
½ cup raisins
¼ cup Caribbean rum
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
½ cup sugar
¼ tsp kosher salt
5 large egg yolks
2 tbsp Caribbean rum
¼ tsp ground nutmeg
Directions:
Soak the Raisins:
Combine raisins and rum in a small bowl. Let soak for 1-2 hours (or overnight for deeper flavor).
Make the Custard:
In a saucepan, heat cream, milk, sugar, and salt over medium heat until warm (do not boil).
Whisk egg yolks in a bowl. Slowly add ½ cup warm milk mixture to yolks, whisking constantly.
Pour yolk mixture back into the saucepan. Cook, stirring constantly, until thickened (5-7 minutes).
Strain & Cool:
Strain custard through a fine-mesh sieve.
Stir in rum and nutmeg. Cool to room temperature, then refrigerate for 4+ hours (or overnight).
Churn the Ice Cream:
Churn chilled custard in an ice cream maker.
Add rum-soaked raisins during the last 5 minutes of churning.
Freeze:
Transfer to an airtight container and freeze for 4+ hours to firm up.
Pro Tips:
Raisin Hack: Use golden raisins for a sweeter, more vibrant look.
No Ice Cream Maker? Freeze the custard in a shallow dish, stirring every 30 minutes until creamy.
Serving Idea: Pair with warm bread pudding or a drizzle of caramel sauce.
Nutritional Info (per serving):
Calories: ~350 kcal
Servings: 6
Customize It!
Spiced Rum: Use spiced rum for a warm, festive twist.
Nutty Crunch: Add ¼ cup chopped toasted pecans or walnuts.
