Easy rum-raisin ice cream recipe

May 16, 5:06 PMSan Jose Dessert ExaminerJoy Valerie Cronn

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  Easy rum-raisin ice cream by Joy Cronn

Easy Rum-Raisin Ice Cream
1 1/2 cup of heavy whipping cream
1/4 cup of whole milk
1 cup of sugar
3 jumbo egg yolks
1/2 cup dark Jamaican rum
1 cup golden raisins

Let raisins simmer with rum and 1/2 cup of sugar. Meanwhile, whisk yolks and 1/2 cup of sugar until they are a creamy color. Combine the cream and milk, and heat to almost boiling, but do NOT boil. Slowly pour a small amount into your yolk and sugar mixture while stirring. Add the yolk mixture back into the cream and milk while stirring. Continue stirring until thickened, but do NOT boil. Mix in the raisins and rum. Let cool. Add to your ice cream mixture and follow manufacturer's directions. If you have not cooked off all or most of the alcohol, your cream will take longer to freeze.

If you do not have an ice cream maker, you can easily make it the old-fashioned way. All you'll need is a bit of patience. Pour your custard mixture into a freezer-proof container and freeze for about half an hour. After half an hour, stir and return to the freezer. Continue the process every half hour until frozen. It usually takes 2-3 hours, but will take longer in very hot climates, in which case, for faster freezing you can lower your freezer's temperature by one notch while you are making the ice cream.

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