Make this ahead of time. The raisins need to soak overnight; the base needs to chill at least 4 hours before churning.
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Ingredients 1 cup raisins (I use golden ones.) 1 cup dark rum 3/4 cup sugar 1 cup milk (whole milk only) 1/4 tsp salt 7 egg yolks 2 cups heavy cream (not 1/ & 1/2) |
Steps
- The day before - soak raisins in a bowl with rum, covered at room temperature (at least 8 hours).
- Stir together 1 cup milk and 3/4 cup sugar, and 1/4 tsp salt over medium heat. Stir and watch carefully. Do NOT boil, just bring to a simmer. Remove from heat.
- Whisk together the egg yolks and salt.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking. The trick is to get the egg yolk mixture very thick.
- Next pour all the egg yolk mixture into the remainder of the milk and sugar in the pan.
- Stir CONSTANTLY until thickened over medium to low heat. Do NOT boil. When it is thick enough to coat the back of a spoon or even thicker (!), remove from heat.
- Strain with a wire mesh strainer into a bowl, stir in raisin and rum mixture. Cover with plastic wrap, and refrigerate at least 6 hours or overnight.
- Stir in 2 cups of cream. Churn in your ice cream maker!
- Refrigerate for at least 2 to 3 hours after churning.
