Rum raisin ice cream was my dads favorite ice cream, well he loved most ice creams. I have fond memories of my dad, whenever I'm having rum raisin ice cream. Growing up, my dad rarely had any alcohol. He worked as an upholsterer working with harsh glues, some were organic solvents. So my dad didn't want to put alcohol, like beer and wine, into the mixture.
But he loved ice cream, and one day my mom bought some rum raisin ice cream, and he had a few large scoops. My poor dad got impaired/drunk from the ice cream, and soon after having the ice cream, he was sleeping on the sofa. Little did he know, that his wife and children was laughing on his behalf. My dad was a cheap drunk!
In loving memory of my dad, here is my version of rum raisin ice cream.
Makes 1 liter.
- 100 g raisins
- ½ cup (1¼ dl) dark rum
- ½ lemon, the zest of
- ¾ cup (1.8 dl) whole milk
- 125 g sugar
- 1½ cup (3¾ dl) heavy whipping cream
- 1 pinch salt
- 4 egg yolks
Macerate the raisins in rum over night. Heat rum, raisins a lemon zest in a small saucepan and let it simmer for about 2 minutes. Cover and let stand for a few hours until it's cooled completely.
Warm milk sugar and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.
Whisk the egg yolks pale and add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks.
Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely.
When ready to freeze, drain the raisins, but save the rum. Measure 3 tablespoons of the rum and stir it into the custard. (Add more new rum, if you don't have 3 tablespoons rum from the drained raisins.)
Freeze the custard in your ice cream maker according to the manufacturer's instructions. Stir in raisins as you remove the ice cream from the ice cream maker.
Let the ice cream freeze for a few hours before serving, if you can wait that long.