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Rum Ice Cream With Raisins

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–7 Servings

  • ½ cup 120 g Brown sugar
  • ¼ cup 6 cl Rum
  • 1¼ cup 300 ml Heavy cream
  • 1 cup 250 ml Milk
  • ½ Vanilla bean
  • 2 tbsp 30 g Sugar
  • 2 Eggs
  • 2 Egg yolks
  • 3 oz Preserved raisins

Instructions

  • Cook the sugar to a light caramel and deglaze with rum.
  • Mix in the cream, milk, and vanilla bean and let boil until the caramel dissolves.
  • Cream the eggs, egg yolks, and sugar.
  • Add the hot caramel milk and stir for 5 minutes in a double boiler.
  • Sieve and let cool.
  • Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.
  • Mix the raisins into the finished ice cream.
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Course; Icecream
Cuisine; Austria / European