Sometimes you just want "old man ice cream" as my sister dubbed it. Rum raisin, butter pecan, pistachio... these flavors commonly ordered by old men named Marty would have totally grossed us out as a little kids. Yet somehow their complex balance of dried fruits, warm spices, and aged liquors call out to me now as I grow further and further away from bubblegum, and closer and closer towards Neapolitan in the ice cream circle of life. Let's be honest people, there's straight booze in this ice cream, and what self-actualized adult doesn't need a kick of aged rum in every bite? Plus the addition of alcohol makes this frozen treat highly scoop-able even after days in the freezer, which is really good for Marty and his arthritis.
This ice cream is the perfect accompaniment to your holiday baking. Serve a scoop on top of a slice of apple or pumpkin pie, in between two ginger snaps, or by itself with a dark rum float! Because the rum in this recipe is not cooked out, I'm suggesting a high-quality rum that you'd really enjoy drinking neat. Select a dark aged rum with vanilla, wood, and spice notes such as Mantuano by Diplomático, a Venezuelan golden rum which has been bourbon barrel-aged in white oak casks.
Screw rainbow sherbet! Graduate your tastes; introduce rum to raisin. I've heard there's an old man in the North Pole who'd heartily agree. Enjoy responsibly this holiday season.
Rum Meets Raisin
Yields about 2 pints
1 cup organic Thompson seedless raisins (available at Thrive Market) or other classic black raisin
1 cup dark rum such as Mantuano by Diplomático
3⁄4 cup sugar
6 organic pasture-raised egg yolks
2 cups organic whole milk
2 cups organic heavy cream
1 tsp. vanilla extract
1/8 tsp. sea salt
Automatic ice cream maker (or for a no-churn method see below) P.S. If you are shopping for an ice cream maker I reviewed mine in a video here.
Place raisins and rum in a small glass bowl, cover with a lid and let sit until the raisins have plumped and absorbed rum, at least 8 hours or overnight if you have the time. Drain, reserving 2 tablespoons of the rum and set raisins and rum aside.
In a medium saucepot, simmer heavy cream, milk, sugar, and salt until sugar is completely dissolved. This should take about 5 minutes.
Remove pot from heat and set aside. Next, whisk egg yolks in a separate bowl. Stirring constantly, slowly whisk about a 1/3 of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream. This step is important because it brings the temperature of the eggs up slowly to ensure that the yolks don't cook too fast and curdle. Return the pot to medium-low heat and stir slowly and constantly with a wooden spoon. Slowly heat the mixture through until custard has thickened enough to coat the back of a spoon. If you have an instant-read thermometer, temp should read 170. This can take up to 10 minutes.
Strain the custard through a fine-mesh sieve into a bowl. This will eliminate any eggy lumps if they did collect. Add in the drained raisins along with the 2 tablespoons of reserved rum, and vanilla extract.
Cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until fully chilled.
Pour custard into an ice cream maker, and process according to manufacturer's instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.
No-Churn Method: If you do not own an ice cream maker you can still enjoy this frozen treat! The consistency might not be quite as creamy, but the taste will still be super yummy. Pour the blended mixture into a freezer safe bowl (a metal loaf pan also works great!) Place in the freezer. After 1 hour or so remove from the freezer and stir/scrape the icy mixture around. Repeat this every half hour or so until its frozen.
Happy Holidays xo,