rum & raisin ice cream... simply heaven!!

Udders & Häagen-Dazs served real good rum & raisin... so smooth creamy with lots of raisins plumped in real goodness rum!! Hubby & I are crazy over rum & raisins ice cream! Its our all time favourite =P So when I finally got my ice cream mixer, rum & raisin is definitely on top of the list!! I have gotten The Perfect Scoop from Amazon & this recipe is just perfect!! So so so goooooooood & creamy!! The best thing is that we can have it any time any day right @ home =)) You HAVE TO TRY THIS!!! =p

Rum & raisin ice cream

(adapted from The Perfect Scoop)

Ingredients:

100gm mixed dark & light raisins (I used dark only)

125 ml dark rum 

1 inch strip of orange or lemon zest

180 ml milk

130 gm sugar

375 ml heavy cream

Pinch of salt

4 large egg yolks

Method:

1. Heat the raisins, rum & zest in a saucepan. Let simmer for 2 minutes. Remove & cover & let stand for few 

    hours (can be prepared 1 day in advance).

2. Pour the remaining 250ml thicken cream into a large bowl. Set a strainer on top & a ice bath below of the 

    bowl.

3. Warm the milk, sugar, salt and 125ml of the thicken cream in a medium saucepan.

4. Whisk egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly.
5. Pour the egg mixture back into the saucepan & stir constantly over medium heat.

6. Mixture (custard) is ready when it thickens & coats the spatula.
7. Pour the custard through the strainer & into the heavy cream. Stir until cool over an ice bath. Chill in fridge. 

8. When ready to freeze the ice cream, drain the raisins over a bowl & reserve the rum.

9. Discard the zest. Measure the drained rum & add more if necessary, so that you have a total 3 tablespoons ( I 

    added more than 3 tablespoon).

10. Stir the rum into the custard & freeze the mixture in your ice cream maker.

11. Add in the rum-soaked raisins during the last few minutes of the churning.

12. Chill in fridge till ready!!