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Rum Raising

Serious Eats
Raisins are soaked in dark rum for 2 days (longer if you'd like) and are blended in with this rich, vanilla ice cream with hints of cinnamon
Print Recipe
Prep Time 30 mins
Total Time 3 d
Servings 3 pints

Equipment

  • Ice Chream machine

Ingredients
  

  • 1 cup raisins dark or golden
  • 1/2 cup dark rum
  • 2 cups milk I used whole
  • 2 cups cream
  • 1/2 cup granulated sugar
  • 14 cup dark brown sugar
  • 1/4 tsp cinnamon
  • Pinch salt
  • 4 egg yolks
  • 1/2 tsp vanilla

Instructions
 

  • Place the raisins in a container with a tight-fitting lid and add rum. Cover and shake to evenly coat the raisins in rum, let sit at room temperature at least overnight and up to 2 days. Drain excess rum from the raisins, reserving 2 tablespoons. Set aside.
  • Combine milk, cream, sugars, cinnamon and salt in medium saucepan and place over medium heat, stirring occasionally, until mixture is steaming and sugars are dissovled. Meanwhile, whisk egg yolks in medium mixing bowl. Gradually whisk hot liquid into yolks, then scrape back into pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Strain and chill thoroughly.
  • Add vanilla and reserved rum to base and process in ice cream machine according to manufacturer's instructions, adding raisins when almost fully churned. Remove to freezer-safe container and seal tightly. Freeze at least 24 hours before serving (allowing the rum to leach out into the ice cream).