Rum-Raisin gelato (makes 10-12 servings)
What you need
- 12 egg yolks
- 135g (2/3 cup) of sugar
- 500ml (2 cups) of heavy whipping cream
- 500ml (2 cups) of milk
- 15ml (1 tbsp) of vanilla extract
- 300ml (1 1/4 cups) of dark rum, divided
- 320g (2 cups) of dark raisins
- waffles for garnish
- an ice cream machine
How to make it
- Prepare all the ingredients on your working table.
- Mix the egg yolks with the sugar in a large saucepan.
- Gently whisk in the heavy cream and milk.
- Place the saucepan over low heat while whisking until the mixture thickens slightly. Don’t boil. When the mixture has reached the desired thickness, remove the custard from the heat and cool.
- Add the vanilla extract and 60ml (1/4 cup) of the rum and stir. Wait to cool completely before proceeding.
- Chill the custard in the refrigerator using an airtight container for at least 2 hours before churning.
- Combine the raisins with the remaining 240ml (1 cup) of rum in a small saucepan and then churn.
- Place over low heat for 5 minutes and then cool completely. This will cause the raisin to absorb most or all of the rum.
- To prepare the ice cream, churn according to the manufacturer’s directions for about 15-25 minutes.
- Add the plumped and cooled rum raisins.
- Place the churned ice cream into a freezer-safe container. an freeze for at least 2 to 4 hours or until set.
- Scoop and serve.
- Enjoy!
Recipe courtesy of Enticing Desserts