I’ve been experimenting with adding different flavours to our basic ice cream recipe. My current favourite is a very alcoholic rum and raisin, the perfect ice cream to share with neighbours because they can walk home. I’m not exaggerating, one batch I made had half a standard drink in every serve!
I bought some wonderful black rum at Chef’s Warehouse in Surry Hills – it’s 54% alcohol by volume, which I think makes it 110 proof. It worked very well with the Australian black raisins I found at the markets a few weeks ago.
Soak (marinate? macerate?) the raisins in the rum overnight (or longer) until they’re plump and swollen. I usually fill a small jar with raisins and rum and leave them on the shelf until I need them for a recipe. Or sometimes I just eat them neat – which is not a good idea too early in the day, as it impacts on my productivity.
Next, make some microwave custard. Allow this to cool in the fridge. Once cold, whisk in half a cup of cream (see vanilla ice cream recipe here), then add the raisins and their soaking liquid, and pour into the ice cream maker to freeze.
Scoop the softly set ice cream into plastic containers, label with an appropriate warning, then freeze until firm. Because of the alcohol, this mixture never freezes rock hard, making it just a little too easy to eat straight from the freezer!
Fig Jam and Lime Cordial 
What a piece of good luck–stumbling on your blog and a recipe for making rum raisin ice cream, my husband’s one true favorite and his birthday coming up this month! I’ll have to work it into the menu for the brunch I’m throwing for him and a dozen friends! We’ve been doing the short cut and using very rich Greek style honey yogurt as a base for ice cream, but the custard base is bound to be way better.
Cheers, Julz! I hope your husband has a wonderful birthday…
Yum. This is one that I may have to move back to Oz for. Let me know if any property becomes available in the street … walking distance please.
I can’t tell you how happy I’d be if you lived on my street, Dan. Then again, I think you probably know… :)
Right oh so now I just need an ice cream machine! If you have any recommendations I’d be delighted to hear them. I was thinking about getting one but my kitchen is too small at the moment. When we move house (eventually maybe 2010) I will definitely buy one.
Ha ha I wonder if those rum-raisins would be good in porridge?? Don’t answer that!
Gillian, I was actually thinking just this morning that they’d probably make a wicked truffle.. :)
I have mentioned to B that you make this and a look of great excitement came over his face and he said it is his favourite. Though I don’t have a food processor, I DO have an elderly icecream maker under the stairs, so I think I am going to have a go at this. this weekend. You shouldn’t post such interesting ideas, it’s very bad for our waist lines :)) So I have come back to this post to write down some notes.
Jo
OMW – as opposed to saying Oh my G! I have an ice-cream maker…….
Just the thing for a head cold! Very pleased with this new way of using the microwave. I made the chocolate sherbert recipe you recommended too, using lactose free milk and it’s a definite winner, and even though I am not the lactose intolerant person, I think the chocolate sherbert is mine, all mine.(look of unseeemly greed flits across face).
Hope you’re feeling better, Jo! :)