📝 About This Recipe
This sophisticated take on a classic parlor favorite elevates the humble dried fruit into a gourmet centerpiece by macerating sun-dried raisins in premium dark rum and warm spices. The base is a rich, French-style custard made with high-quality egg yolks and heavy cream, providing a silky mouthfeel that perfectly balances the boozy punch of the fruit. It is a timeless dessert that captures the warmth of the Caribbean and the comforting chill of a perfectly churned scoop.
🥗 Ingredients
The Boozy Fruit Maceration
- 1 cup Sun-dried Thompson seedless raisins (plump and dark)
- 1/2 cup Aged dark rum (plus 1 tablespoon for the base)
- 1 piece Cinnamon stick (whole)
- 1 teaspoon Orange zest (freshly grated)
The Custard Base
- 2 cups Heavy whipping cream (at least 36% fat content)
- 1 cup Whole milk (do not use low-fat)
- 3/4 cup Granulated sugar
- 5 Large egg yolks (room temperature)
- 2 teaspoons Pure vanilla bean paste (or one whole vanilla bean scraped)
- 1/2 teaspoon Fine sea salt (to balance the sweetness)
- 1/8 teaspoon Ground nutmeg (freshly grated)
👨🍳 Instructions
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1
In a small saucepan, combine the raisins, 1/2 cup of dark rum, cinnamon stick, and orange zest. Bring to a very gentle simmer over low heat for 2 minutes, then remove from heat, cover, and let soak for at least 4 hours or preferably overnight.
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2
In a medium heavy-bottomed saucepan, whisk together the whole milk, 1/2 cup of the sugar, the sea salt, and the nutmeg. Heat over medium heat until the mixture begins to steam and small bubbles form around the edges (do not let it boil).
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3
While the milk is heating, whisk the 5 egg yolks with the remaining 1/4 cup of sugar in a medium bowl until the mixture becomes pale yellow and slightly thickened.
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4
Temper the eggs by very slowly drizzling about 1/2 cup of the hot milk mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
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5
Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, stirring constantly with a heat-proof spatula, until the custard thickens and coats the back of a spoon (about 170°F to 175°F).
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6
Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Stir in the vanilla bean paste.
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7
Stir the cold heavy cream into the warm custard. This helps jump-start the cooling process and prevents a skin from forming.
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8
Cover the surface of the custard directly with plastic wrap and refrigerate until completely chilled, at least 4 hours or overnight.
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9
Drain the raisins through a sieve, reserving the liquid. You should have about 1-2 tablespoons of rum syrup left; whisk this syrup and an extra tablespoon of fresh rum into the chilled custard base.
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10
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
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11
During the last 2 minutes of churning, slowly add the boozy raisins to the machine so they are evenly distributed throughout the cream.
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12
Transfer the ice cream to an airtight, freezer-safe container. Press a piece of parchment paper onto the surface to prevent ice crystals and freeze for at least 4-6 hours until firm.
💡 Chef's Tips
Always use a high-quality dark or spiced rum; avoid 'white' rum as it lacks the molasses depth needed for this recipe. Do not skip straining the custard; even the best chefs occasionally have tiny bits of cooked egg that will ruin the silkiness. If your raisins are very dry, you can microwave them with the rum for 30 seconds to speed up the plumping process. Ensure your ice cream bowl has been freezing for at least 24 hours before you begin churning for the best aeration. Be careful not to add too much extra rum, as alcohol lowers the freezing point and can result in a soup that won't set.
🍽️ Serving Suggestions
Serve a double scoop in a chilled glass bowl with a crisp ginger snap cookie on the side. Top with a drizzle of warm salted caramel sauce to complement the toasted sugar notes of the rum. Pair with a small glass of the same aged rum used in the recipe for a sophisticated digestif. For a holiday twist, serve alongside a slice of warm apple pie or bread pudding. Garnish with a few shavings of dark chocolate to add a bitter contrast to the sweet raisins.