If you have a favourite ice cream flavour, what would it be? For me, rum and raisin wins hands down. There is the simplicity of just rum and raisins in a vanilla base ice cream that just catches me. Or maybe it's the alcohol that permeates through the ice cream!
For years I embraced the low fat ingredients. Since my treats are usually limited to one day a week, I decided that it has to be worthwhile. I bravely walked up to the milk section and grabbed a bottle of..... breath in... whole milk! Woah, it may be real proper cream next.
Eating clean makes me appreciates these ingredients more I think. Moderation is key and because of the richness of the ice cream, I'm finding it that I savoured every bite of it when I do eat it.
When my MIL came to visit, she requested for rum and raisin ice cream because it seems that Malaysia is no longer allow to sell this due to the alcohol content. So I experimented and found this awesome blogger and her rum and raisin recipe adapted of course from David Lebovitz.
I suspect I went a tad over excited with the rum in this though. It was powerful to say the least. I soaked the raisins overnight with the rum-and I do think that it is probably a good idea for me to reduce the amount of rum, just because too much of it gives a slight bitter taste. Yes, I know... too much alcohol can be a bad thing :p
What is your favourite ice cream flavour? Tell me and I might just make it!
Rum and Raisin Ice Cream
1.5 cups raisins
3/4 cup rum
3 cups whole milk
2/3 cup sugar
Pinch of salt
4 large egg yolks
In a small saucepan, place raisins and dark rum. Bring to a simmer over medium heat and simmer for a couple more minutes before removing from heat and covering with a lid. Allow to soak for at least 2-3 hours or like me, overnight for a deeper flavour!
Meanwhile, whisk together milk, sugar, and salt in a medium saucepan. Heat on medium heat until steaming. Remove from heat.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour in warmed milk while whisking rapidly to prevent the yolks from curdling. Return mixture back to saucepan and cook over medium heat, stirring frequently, until the milk forms a custard thick enough to coat the back of a spoon. Strain mixture and chill in the refrigerator for at least 1 hour.
Before placing in an ice cream maker, strain the raisins, pouring any extra rum into the ice cream base. Freeze mixture in ice cream maker, following the manufacturer's instructions. In the final minutes of churning, add the raisins so they spread evenly throughout the ice cream. Transfer ice cream to an airtight container and freeze for 2-3 hours before serving.