Rum & Raisin Ice Cream

I recently decided to treat myself to an ice cream maker. Normally when I buy myself anything electrical for the kitchen it gets used once or twice and is then banished to a press to spend a few years. However I think this ice cream maker is different, because ice cream belongs in every freezer and it’s even better though when you pull out a tub made by yourself that suits your taste perfectly.

Since finishing the leaving, I hardly see my granny. It’s quite a shock to the system, considering I’ve been down there at least once a week for the past 14 years. So I decided to have her over for lunch the other day. As I’ve recently been making ice cream on a near daily basis I took it upon myself to make one of her favourites, rum & raisin in the hope it would be sunny. I’m not a fan of raisins, they are vile little wrinkley things. However I’m a huge fan of Captain Morgans, something which I’ve found really goes well in ice cream. I should at this point state that this recipe is alcoholic and shouldn’t be given to children, always eat responsibly, etc..

Method

1. Place the raisins in a small bowl, add the rum and leave to soak overnight. You’ll get away with leaving them for just an hour or two though.
2. In a small pot on a low-medium heat, combine the milk and sugar. Stir until the sugar has dissolved.
3. In another small bowl, whisk the egg yolks. Slowly add the milk and sugar mixture, whisking constantly. Return to the pot and continue mixing with a spoon until the mixture coats the back of a spoon.
4. Move to mixture to a large bowl, add the cream and stir well. Place the bowl into a basin of ice water to cool it down. Once the mixture has cooled, place in the fridge for 2 – 3 hours. This is the ice cream mix.
5. Pour the mixture into your ice cream maker for around 30 minutes. When there is around 5 – 10 minutes left, add the raisins and any remaining rum.
6. Transfer the ice cream to a container and put it into the freezer until you’re ready to eat it.