Prep 30 mins
Cook 20 mins
Use plump, soft raisins and premium golden rum
- 1 cup plump soft raisins
- 1⁄4 cup golden rum
- 1 cup sugar
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 1⁄2 cups half-and-half
- 1 cup heavy cream
- In a bowl, cover the raisins with the rum; let sit for 1 hour.
- In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and set aside.
- Bring the half-and-half to a boil in a saucepan; slowly beat the hot half-and-half into the egg/sugar mixture.
- Pour the entire mixture back into the saucepan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
- Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
- Let the custard cool slightly, then stir in the raisins, rum, and cream; cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer’s directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
- *Italian Raisin Ice Cream—substitute grappa for the rum and proceed with the recipe.
- *Rum Raisin Crunch Ice Cream—add ¾ Celsius crumbled biscotti to the machine when the ice cream is semi-frozen; allow the machine to mix in the biscotti; proceed as directed.