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Rum-Raisin Ice Cream: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Sweets / Ice Cream

1 cup raisins, packed
23 cup dark rum

8 large egg yolks
1 cup sugar
3 cups whole milk
1 cups whipping cream

Cooking Instructions

1) Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in small bowl. Refrigerate.

2) Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Refrigerate until cold.

3) Transfer custard to ice cream maker and process according to manufacturer's instructions. Add raisins when nearly frozen. Freeze ice cream in covered container until firm, about 4 hours.

Robert Losee based on; Bon Appetit Dec 1997

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