Sunday, October 4, 2015

More Ice Cream. YumRumRaisin!

 Rum Raisin Ice Cream
1 cup raisins
1/2 cup rum
3 cups cream
1 cup skim milk
1/4 cup packed dark brown sugar
1/2 cup sugar
1/8 tsp cinnamon
pinch salt
4 egg yolks, beaten
1 tsp vanilla

Combine raisins and rum, cover, and let sit at room temperature overnight.  Drain rum, reserving 2 TB.  Set aside.

Combine milk, cream, sugars, cinnamon, and salt in saucepan.  Place over medium heat. Stir occasionally, dissolving the sugars, and bring to a boil.  Remove from heat.

Drizzle hot mixture into yolks, whisking constantly.  Pour back into the pan and cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon.

Chill thoroughly.

Add vanilla and 2 TB rum to the ice cream base and process in machine according to manufacturer's directions.  When almost done, add in raisins.  Freeze.

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