Rum Raisin Ice Cream

Nuvita Biscuits



  • 1 cup raisins
    1 cup dark rum
    ¾ cup sugar
    6 egg yolks
    2 cups milk
    2 cups heavy cream
    1 tbsp. vanilla extract


1. Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.

2. Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.

3. Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.



Recipe Comments

  1. posted by Random on Mar 26, 2013

    1 being extremely unhealthy.
    10 being a health freak.

    four buttered crumpets with strawberry jam.

    Lindor lindt truffle egg.

    Thorntons rum & raisin ice cream.

    Dinner: Fried egg, bacon and beans on two pieces of buttered white toast.

    4 pieces of ready to eat chicken.

    How could i improve my food intake, to become healthier? (not lose weight)

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