Rum-Raisin Ice Cream

Name: Rum-Raisin Ice Cream
Ingredients: 1 quart (960 ml) half-and-half; 8 ounces (225 g) raisins; ¼ cup (60 ml) dark rum; 1 cup (240 ml) light rum; 2 teaspoons (10 ml) vanilla extract; 5 ounces (140 g) granulated sugar; 10 egg yolks (⅞ cup/210 ml); 1 vanilla bean, split lengthwise

Preparation info

Approximately
5 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 cup (240 ml) light rum
¼ cup (60 ml

Dessert
Gluten-free
Vegetarian
ice cream

Method

Heat the light and dark rum to around 150°F (65°C), then add the raisins. Cover and let macerate at room temperature overnight.
Heat the half-and-half with the vanilla bean to scalding.
Beat the egg yolks and sugar until light and fluffy. Remove the vanilla bean halves and use the back of a paring knife to scrape out the seeds. Stir the seeds into the