Description
A delightful homemade ice cream with a rich flavor of rum-soaked raisins, perfect for any occasion.
Ingredients
Scale
- 1/2 cup raisins
- 1/4 cup Caribbean rum (for soaking)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 2 tablespoons Caribbean rum (for ice cream base)
- 1/4 teaspoon ground nutmeg
- 1 batch of Rum-Soaked Raisins
Instructions
- Combine the raisins and Caribbean rum in a small bowl and let them soak for 1-2 hours or overnight.
- In a saucepan, heat the heavy cream, whole milk, sugar, and kosher salt over medium heat until warm.
- Whisk the egg yolks in a separate bowl until smooth, then gradually add the warm milk mixture to temper them.
- Pour the mixture back into the saucepan and cook until thickened, about 5-7 minutes. Strain through a fine mesh sieve.
- Stir in the 2 tablespoons of Caribbean rum and ground nutmeg. Allow the custard to cool, then refrigerate for at least 4 hours.
- Churn the mixture in an ice cream maker, adding the rum-soaked raisins in the last 5 minutes. Freeze for at least 4 hours before serving.
Notes
Serve in bowls or cones, topped with a sprinkle of nutmeg or whipped cream. Store in an airtight container in the freezer for 2-3 weeks.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg
Keywords: ice cream, rum, raisins, dessert, homemade