Recipe – Rum and Raisin Ice-cream
– 3/4 cup raisin, soak it in 1/4 cup dark rum overnight
– 300 gms whole milk
– 1 tbsp low fat cream (skip this if you want a low cal version)
– 3 egg yolks
– 1 tbsp sugar
In a pot heat milk, sugar and cream together. Whisk the egg yolks separately. Temper the yolks with hot milk mixture, before adding the whole of it to the milk. Keep stirring till the mixture becomes thick (coats the back of a wooden spoon). Let it cool in a cold water bath, also stirring it constantly. This step is very important since the milk will still continue to cook and it might curdle. Strain the cooled mixture, refrigerate till cool.
Churn it in the ice-cream maker for around 30 minutes, depends on the manufacturer’s instructions. Transfer the churned ice-cream to a box with lid and add the soaked raisins with rum, mix well. Freeze for around couple of hours till firm.