Talk Like a Pirate Rum 'n Raisin Ice Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've named this ice cream in honour of my cousin, Doug, who celebrates Talk Like a Pirate Day every 19 September. Simple to make and groggier and creamier than any commercial ice cream you'll ever buy. It's a true pirate pleasure! This ice cream does not require an ice cream maker and apart from stirring in the raisins, no churning is needed. We try to make this with free range eggs and the best quality cream we can buy. Start this recipe at least a day before you want to serve it and begin it early in the day, so you don't have to get up in the middle of the night to stir in the raisins. Adapted from a recipe by Australian celebrity, Tonia Todman. Ingredients:
8 large egg yolks, at room temperature |
1/2 cup caster sugar (if you don't have caster sugar, whizz some ordinary white sugar in a food processor until fine) |
2 teaspoons vanilla bean paste (or 1 teaspoon vanilla extract) |
600 ml whipping cream |
1 cup raisins |
1/2 cup dark rum |
Directions:
1. Try to start this recipe early in the day.
2. Pour about 7.5cm (3”) of water into the bottom of a small saucepan and bring to a boil over a medium heat.
3. Place egg yolks and caster sugar into a pyrex (or heatproof) bowl, large enough to sit firmly on top of the saucepan (to form a double boiler).
4. Using hand-held electric beaters set on the lowest speed, beat the custard mixture over the heat until the mixture becomes light and creamy and starts to thicken. At this stage, the mixture should be able to coat the back of a spoon. This doesn't take too long - about 4-5 minutes. (If you don’t have a hand-held electric mixer, you can use a balloon whisk, but I think the mixer gives a better texture.).
5. Remove the custard from the heat, add vanilla, set aside and allow the custard to cool slightly.
6. Meanwhile, in another bowl, whip the cream just until soft peaks form – don’t overbeat.
7. Stir the cream into the cooled custard and mix well.
8. Pour into an airtight, 2 litre (8 cup) capacity container and freeze (I use a plastic ice-cream container).
9. Allow about five hours for the ice-cream to freeze to the stage where you can add the raisins. It should be frozen through, but still soft enough to stir in the raisins. If you add the raisins when the ice-cream is too soft, they will sink to the bottom.
10. About four hours after the ice-cream has gone into the freezer, place the raisins into a shallow bowl, heat the rum for 30 seconds on HIGH in the microwave and pour the warmed rum over the raisins, mixing well. Leave the raisins to soak for about an hour, but don’t leave them for too long or they’ll develop a harsh alcoholic flavour.
11. When ice cream is frozen through but still soft enough to stir, add the rum and raisins, stirring quickly to incorporate.
12. Smooth the top of the ice cream, return to the freezer and leave overnight.
13. This ice cream is rich and smooth and delicious and needs no other accompaniment.
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