Rum Raisin Ice Cream

This is a very nice ice cream especially around the holidays. The rum-soaked raisins remain soft in the ice cream, and the rum really shines through with the nutmeg. This is based on the recipe provided by barefootinthekitched.com, bumped up a little in size to suit my Lello machine.

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Step 1

Combine the raisins and rum in a small bowl or jar and let soak for at least 4 hours. The raisins should absorb some of the rum, and plump up a bit.

Step 2

Prepare an ice bath. Place a metal bowl in the bath, and place a fine stainless strainer over the bowl.

Step 3

In a medium saucepan, combine the cream, milk, sugar, and salt. Stir occasionally to dissolve the sugar, until the mixture just begins to steam. Remove from heat.

Step 4

While the mixture is warming, place the egg yolks in a small bowl and whisk.

Step 5

Temper the egg yolks. While whisking the yolks vigorously, drizzle several ladles of cream mixture into the yolks, roughly a half cup to a full cup. Then, whisk the egg yolk mixture back into the cream mixture.

Step 6

Begin heating the mixture on medium to medium-high heat, stirring continuously with a wooden spoon. Heat until the mixture is about 172°F. The mixture will begin coating the spoon. Immediately pour the mixture through the strainer into the prepared bowl set in the ice bath.

Step 7

Stir in the rum and nutmeg. Cool in the ice bath to room temperature, stirring occasionally, then cover and chill overnight in the fridge (at least 4 hours).

Step 8

Place an empty ice cream container in the freezer to chill. Also chill the soaked raisins.

Step 9

Freeze ice cream in a machine. Toward the end of the freeze, pour the soaked raisins, with the remaining rum, into the machine to blend.

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