Rum Raisin Ice Cream

I don’t know what to do with the left over egg yolks from making buttercream. Before they turned bad, I used them to make Rum Raisin Ice Cream. I tried making No-Churn Rum Raisin Ice Cream before using condensed milk. It is nice but I found it a little too sweet for me. With this recipe, I got nice smooth and not so sweet ice cream that is just nice.

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Recipe - Rum Raisin Ice Cream

INGREDIENTS:

4 egg yolks (Original recipe asked for 4, but I used 5 egg yolks)

60g sugar (Original recipe asked for 75g)

1 1/2 tsp corn flour

300g full cream fresh milk

300g whipping cream

1 tsp vanilla extract

1/2 tsp salt

100g raisins

60ml – 80ml (3 1/2 tbsp) rum

Utensil: Ice Cream Maker

METHOD:

Put the ice cream maker bowl in the freezer a day before, at least 18 hours before making the ice cream or accordingly to the manufacturing instructions.
In a glass container, combine rum and raisins together. Cover and leave overnight.
Whisk the egg yolks, sugar and corn flour until thick and creamy by hand or electric mixer. Set aside.
Combine milk, whipping cream and salt in a sauce pan and bring it to about to boil.
Gradually whisk the milk mixture into eggs mixture, then pour back the mixture back into the sauce pan. Cook a low heat until the custard thickens and be able to coat the back of the spoon. Off the heat and let it cool.
Strain the custard through a sift to get a fine smooth ice cream. Cling film the bowl and let it chill in the fridge for 2 to 3 hours.
Remove the frozen ice cream maker bowl from the freezer and turn on the ice cream maker. Pour the chilled custard into the ice cream maker and churn for 20 to 25 minutes or until your desired consistency.
After 10 minutes of churning, add soaked raisins into the ice cream mixture.
Transfer the ice cream into a container and freeze for 2 to 3 hours or until firm enough to scoop.