Ahhhh… This was quite the sweet weekend for us. I realized I was making far too much “food” and not enough sweet treats. So I started our sweet binge with Rum Raisin Ice Cream. I’m not sure if this is a kid friendly ice cream… but it sure is yummy!

I have the Krups Ice Cream Maker, and it works wonderfully every time. The only drawback is the base has to be frozen for at least 12 hours, which makes it difficult to make spur of the moment ice cream. You can solve that problem by storing the base in the freezer… just make sure you put the base in a plastic bag or it might get freezer funky…

Rum Raisin Ice Cream Recipe

4 egg yolks,
1 c milk
1 c heavy cream
4 oz sugar
1/2 teaspoons vanilla extract
1/2 c raisins (I like golden, but regular will do)
1/4 c dark rum

1. Pour the milk into a saucepan and scald it (bring slowly up to boiling point). While this is heating, whisk the egg yolks and sugar until thick in a small bowl. Pour about 1/2 cup of the scalded milk into the egg yolks and sugar and stir well. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens, about 3-4 minutes. Do not allow to boil, or it will curdle. When you can run you finger over the back of your spoon and it leaves a streak, it’s time to remove the saucepan from the heat. Immediately, strain custard in a fine mesh strainer and into a metal or glass bowl. Place the bowl into an ice bath, and stir until it has cooled. Stir in the vanilla. Pour into a container and refrigerate at least 2 hours.

2. Combine the raisins and rum in a small bowl, and allow to sit at least 2 hours. The longer the better!

3. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Add the rum raisin mixture towards the end of the freezing process.

Note: I’ve heard that you will get more volume out of the ice cream if you refrigerate the custard base overnight, but I’ve yet to find the willpower to wait. If you do, please let me know…

Makes about 3 cups of ice cream.