Rum Raisin Ice Cream CPA

Indulge in the creamy richness of homemade rum raisin ice cream, with plump raisins soaked in dark rum adding a boozy sweetness to each delightful spoonful. Perfect for Certified Pastry Aficionados craving a sophisticated frozen treat!

Ingredients:

• 1 cup raisins
• 1/2 cup dark rum
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

In a small bowl, soak raisins in rum for at least two hours or overnight

Make sure the raisins get big

Heavy cream, milk, and half of the sugar should be mixed together in a medium saucepan

Mix it and heat it over medium-low heat until it starts to steam, but not boil

Whisk the egg yolks and the rest of the sugar together in a different bowl until the mixture is pale and a little thicker

As you keep whisking, slowly pour about half a cup of the hot cream mixture into the egg yolks

This will temper the eggs

Put the egg mixture back into the pan with the rest of the cream mixture

Keep stirring the mixture over low heat until it gets thick enough to coat the back of a spoon

Now take it off the heat and mix in the vanilla extract

Allow to cool to room temperature, then cover and put in the fridge until very cold, preferably overnight

Once the ice cream base is cold, use an ice cream maker and follow the directions on the box

In the last few minutes of churning, add the raisins that have been soaked in rum along with any extra rum that you still have

Put the ice cream that has been churned into a container that can go in the freezer

Freeze it until it is firm, preferably overnight

If you want, you can serve rum-raisin ice cream with extra raisins that have been soaked in rum on top