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
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!