Rum raisin ice cream

20140429-202706.jpgWho doesn’t love a good ice cream? When my mom brought home a tub of rum raisin ice cream, it is most guaranteed that i will eat the whole tub, all by myself, and it all will be gone after maximum of 3 days. But… Unfortunately (and also kind of thankfully) my mom don’t buy those often (or else i’m gonna let my inner pig out). The reason being is that rum raisin is not the kind of flavor i could get easily in the local supermarket and even if i do find it, it cost quite some money.
But my craving days are over! So bottom line, I not only found out that making ice cream is super simple, but i could let go of my inner ice cream maniac anytime!

20140429-212326.jpgsoak the raisins and rum. You most probably need more rum than there is in the picture (i add more later on).. Like drown it. I’m using cooking rum because i can’t get real rum (i’m not even 17 yet..).

20140429-213736.jpgegg yolks, corn syrup, honey (you could substitute for golden syrup) and brown sugar.

20140503-223252.jpgfirst thing first is to whisk the yolks and sugar together. Whisk until creamy.
Anyway if you’re one of those people who kind of against eating raw egg, you could whisk it on top of a pot of steaming water, making sure that the bowl of your egg did not touch the water. Whisk for about 2-3 minutes then be sure to cool it down again by whisking, until at least the egg is body temperature.

20140503-223401.jpgadd in the honey and corn syrup and whisk

20140429-215057.jpgadd the cream and also some of the rum (i didn’t at this stage but then i found out that the raisin soaked a lot of the rum making it taste like there’s not enough rum so i suggest you do)

20140430-231116.jpgpour that looooovely creamy mixture into a container. Refrigerate for 4 hour stirring every 30 minutes or so

20140430-233648.jpgstir in the soaked raisins and put them back into the fridge until it freeze. Best overnight but i just can’t hold it…. I dig them just after they freeze (maybe around 6 or 7 hours)

20140430-234405.jpgi mean look at that creamy frozen treat…..

20140430-234622.jpgi actually add little blocks of chocolate fudge in there, more specifically rocky road chunks. I’m in love… With a tub of ice cream.

Rum raisin ice cream
• 3 egg yolks
• ½ cup brown sugar
• ¼ cup honey or golden syrup (add more if you have a super sweet tooth)
• 1 tbsp corn syrup
• 200ml heavy cream
• ½ cup raisins (or more if you like)
• 7 tbsp dark rum or cooking rum (you could always use more or less)
• (optional) chocolate chips, nuts, etc (whatever you want)

How to make:
1) Soak the raisin with the rum.
2) Whisk the egg yolks and brown sugar until creamy, then add in the honey and corn syrup.
3) Add in heavy cream and 1 tbsp of rum and whip until it thickens.
2) Pour into a container and put it in the freezer for 3-4 hours stirring every 30 minutes or so.
5) Take the ice cream out and mixed in the soaked raisins and if you use any additional filling, add it now.
6) Put them back in the freezer and leave it until it set.


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