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Rum Raisin Ice Cream:
Put the raisins and rum in a small saucepan and place over medium heat just until warm. Remove from heat, let cool to room
temperature, cover, and let macerate at room temperature for up to 24
hours.
Next, in a
saucepan, over medium-high heat, bring the half-and-half, salt, and the
seeds from one vanilla bean (if using) to the scalding point (the cream
just begins to foam up).
Meanwhile, in a
heatproof bowl (I used stainless steel) beat the egg yolks and sugar
until light and fluffy. (You can do this with a wire whisk or with a
hand mixer.) Gradually pour the scalding
half-and-half into the egg yolk mixture,
whisking constantly so the eggs don't curdle. If any lumps do
form, strain the mixture.
Place the bowl
over a saucepan of simmering water and, stirring constantly with a
wooden spoon, cook until the custard thickens enough that it coats the
back of a wooden spoon (170 degrees F) (77 degrees C). The term 'coat a
spoon'
is a technique used mainly as a way to
test when an egg-based custard or sauce is done. A spoon, usually
wooden, is placed in the custard and, when the spoon is raised, the film
of custard on the back of the spoon will stay in place even when you
draw a line with your finger through the middle of the custard.
Immediately
remove the custard from the heat and continue to stir the custard for a
few minutes so it does not overcook. At this point stir in the
vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is
cold (several hours but preferably overnight).
Before you freeze the
custard in your ice cream machine, drain the raisins and place them into
the freezer, along with the container to store your finished ice cream.
Transfer the cold
custard to the chilled container of your
ice cream machine #ad and process
according to the manufacturer's instructions. When the ice
cream is almost finished churning, add the raisins and chopped pecans. Transfer the
ice cream to your chilled container, press plastic wrap on the surface of
the ice cream (prevents ice crystals from forming), and store in the freezer.
Makes about 3 cups (720
ml).
Preparation time 40 minutes.
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Rum Raisin
Ice Cream Recipe:
1/4
cup (40 grams) dark raisins
1/4 cup (40 grams)
golden raisins
1/2 cup (120 ml/grams)
light or dark Rum
2 cups (480 ml/grams)
half-and-half
cream (can also use 1 cup (240 ml) whole milk plus 1 cup (240 ml) light cream)
pinch of salt
5 large (90 grams)
egg yolks
2/3 cup (135 grams) granulated white
sugar
1
vanilla bean or 1 1/2 teaspoons pure
vanilla extract or vanilla bean paste
1/2 cup (50 grams)
pecans, toasted and coarsely chopped
Note: To toast
pecans, place on a baking sheet and bake in 350 F (180 C) oven for about
8 to 10 minutes or until brown and fragrant. Let cool then coarsely
chop.
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