Method

Put the raisins into a small saucepan and pour over the rum.  Place on the heat to warm but not hot enough to boil off the alcohol.

Put the egg yolks and sugar into a bowl and whisk until combined then add the milk, whisk and then put in the egg yolks and whisk well. Add the cream, rum and soaked raisins and place in a saucepan and bring return to the heat.  Warm but do not boil and stir until the mixture thickens.

Use an ice cream machine to freeze.

Slit the vanilla pod down its length and scoop out the tiny black seeds and add to the cream and milk mixture.  Cut the pod into 3 and also add to the cream and milk mixture.  Heat until almost boiling but do not boil.  Take off the heat and set aside for 30 minutes.

Put the egg yolks into a mixing bowl together with the rest of the sugar.  Whisk until light in colour.  Gradually add the cream and milk mixture.  Return to the heat until the mixture coats the back of a spoon but do not boil.  A thin custard mixture is required.

Put into the ice cream freezer and follow the manufacturers instructions.

Page last updated 26 February 2009