One fun thing about owning an ice cream maker is making The List. I'm a Libra, and one less-than-charming characteristic I may share with sign mates is an inability to make a decision without second-guessing myself. Whether choosing a vacation site, library book, or ice cream flavor, I've been known to whine "ooh, I don't know. You decide". It's the horrible, perhaps gluttonous assumption that I might miss out on something better should I choose "wrong"...and disowning accountability of a poor choice. Sorry, friends.
So, when it comes to ice cream, I'll make a list of flavors for which I'm hankering and present it to Kevin. This recipe reflects his last decision. Please make it - it's fresh-tasting, boozy and very smooth.
Rum Raisin Ice Cream
1 c mix of golden raisins and black currants
1/2 c dark rum
1 c sugar
2 c heavy cream
2 c milk
pinch of salt
Combine rum with raisins and scald over low heat. Cool, then strain, reserving rum.
Combine milk with salt and scald over medium heat. Meanwhile, combine yolks with sugar and whisk until pale in color. While whisking, stream in 1/4 of hot milk, then add to saucepan, whisking. Cook over low heat, stirring constantly with a wooden spoon or heat-proof rubber spatula. When the mixture is thick enough to coat the back of a wooden spoon (170 degrees F), strain through a fine-mesh strainer into a bowl containing the heavy cream and 1/4 cup of the reserved rum. Whisk and chill completely, preferably overnight.
Freeze in an ice cream machine, adding the raisins during the last minute of freezing.