Archive for November, 2006
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.
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