Rum Raisin Ice Cream
NOTE: Dark rum
will add more flavor to this ice cream and is recommended. The
alcohol will prevent this ice cream from firming up completely as
it churns. Plan on placing the ice cream in the freezer for several
hours before serving.
1/2 cup dark rum
3/4 cup raisins
11/2 cups whole milk
11/2 cups heavy cream
3/4 cup sugar
4 large egg yolks
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream, omitting vanilla from custard. Before making custard, warm rum and raisins in small saucepan. Remove pan from heat and steep 30 minutes. Drain and reserve rum and raisins separately. Stir rum into strained custard and chill. About 30 seconds before churning is completed, add reserved raisins.