INGREDIENTS
2 cups (1/2 l) milk
1/2 cup (100 g) sugar
5 egg yolks
1/2 cup (12 cl) whipping cream
1/3 cup (8 cl) rhum
3/4 cup (100 g) raisins

SERVES
4 connoisseurs

DIFFICULTY
easy

Rhum-Raisin Ice Cream

First, make a custard: Put the milk in a pot, and bring it to a boil (stir often to prevent it from burning on the bottom). While the milk is heating, beat the egg yolks and the sugar in a bowl, until the mixture becomes smooth and whiter. Pour the boiling milk on the egg and sugar mixture. Put the mixture in a pot over low heat, and stir constantly. When the mixture becomes slightly thicker, remove immediately from the heat (before boiling; if you have a thermometer, don't let the mixture go above 70 C / 158 F).

Let the mixture cool to room temperature; add the whipping cream, the rhum, the raisins and put in your favourite ice-cream maker.

Note that ice creams that contain alcohol will remain softer than regular ice creams, because of the lower freezing point of alcohol.
For best results, soak the raisins in water overnight.

Don't miss our other Gourmet Ice-Cream recipes and French dessert recipes!