Rum Raisin Ice Cream (Risíní) Recipe
This time of year, as the weather gets colder, I tend to like ice cream flavours that are a bitÂ deeper and a bit warmer. The alcohol in rum raisin will make the ice cream feel less cold on the palate, and I think it’s a perfect flavour to serve coming into winter. So here’s the recipe…
Murphys Rum Raisin (Risíní) Ice Cream
1 cup Sugar
5 Egg Yolks
1 3/8 Cups Cream
1 1/8 Cups Milk
1/3 Cup dark Rum
3/4 Cup Raisins or Sultanas
What to do:
- Combine the rum and the raisins the night before. Cover and let soak.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Bring the milk to a simmer.
- Remove from the heat.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool to refrigeration temperature.
- Mix in the cream, beating for one minute.
- Freeze using a domestic ice cream machine, or cover and place in the freezer.
- Add the rum and the raisins once the ice cream has become reasonable solid, then continue freezing until ready.
Notes: 1. It is important to soak the raisins in the rum. Otherwise, the raisins will become icy in the ice cream.
2. If you want to cut the soaking process a bit, you can prick the raisins with a pin or needle so that the rum will get inside faster…
3. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
This entry was posted on Wednesday, November 1st, 2006 at 5:49 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.