INGREDIENTS

• 145g (1 cup) raisins
• 125ml (½ cup) rum
• 500ml (2 cups) double cream
• 500ml (2 cups) whole milk
• 200g (1 cup) granulated sugar
• 6 large egg yolks
• 5ml (2 tsp) vanilla paste

INSTRUCTIONS

1. Place the raisins in a container with the rum, ensuring all the raisins are covered. Let them soak for 8 hours or overnight.
2. Combine the cream, vanilla and milk in a saucepan. Bring to the boil then remove from the heat.
3. In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
4. Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (¼ cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
5. Stir in the vanilla extract.
6. Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
7. Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
8. Pour the chilled custard into the ice cream maker bowl and churn using the ice cream mode.
9. After 30 minutes of mixing, add just the rum soaked raisins, plus 15ml (1 tbsp) of the rum to the ice cream. Continue churning until done.
10. Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.