Rum and Raisins Ice Cream

Ingredients 
(A) 
4 egg yolks 
4 tbsp fine sugar 
1 tsp cornflour 

(B) 
150ml UHT milk or fresh milk 
150ml dairy whip cream 

(C) 
250ml non dairy whip cream 

(D) 
50g dark rum 
80g raisins (soaked in rum overnight) 

Method 
1) In a mixing bowl, whip (C) till stiff peak, refrigerate for later use. 
2) In a steel bowl, using a hand whisk, beat (A) till pale. 
3) In a pot, bring (B) to a simmer and pour into (A) in a steady stream, whisking constantly. 
4) Using double-boil method, whisking the mixture constantly and cook the custard till thicken. 
5) Cool the custard by plunging the bowl over a cold water bath, whisk the custard. (I did this because I was impatient.) 
6) Fold in whipped non dairy cream into the mixture, add rum, raisins and mix well. 
7) Pour into a 1.5 litres clean plastic container and freeze for 5 to 6 hours. 
8.) Remove from freezer and whisk till smooth and creamy. Return to container and freeze overnight or till set. 

*Note : I use double boil method because I was afraid I might ended up with scrambled eggs. This method is slower. To speed up, you can also use direct heat to cook the custard but you need use low heat. 

**Note : You can also use blender for step (8.), but add the raisins only after you blend the ice cream. 


by reirei