Rum and Raisin Ice Cream

Ingredients

• 1 cup raisins
• 100ml dark rum
• 6 egg yolks
• 1/4 cup sugar
• 2 cups whipping cream
• 1 cup full cream milk
• 1/4 cup golden syrup
• 1 teaspoon vanilla extract

Method

1. Place raisins and rum in a pan and bring to the boil then allow to cool.
2. Whisk egg yolks and sugar in a small bowl until pale in colour, set aside.
3. Add cream and milk to large saucepan and heat on high until simmering. Remove from heat and slowly add 1 cup of heated milk to the egg yolks, all the while whisking the yolks.
4. Slowly pour yolk mixture, golden syrup and vanilla into saucepan of milk and continue heating on medium heat until ice cream base thickens. You'll know the base is ready when it coats the back of a spoon.
5. Stir in raisins and rum until combined.
6. Allow ice cream base to cool in the fridge overnight or for at least 3 hours.
7. Add base to ice cream maker and churn. Once complete, add to a container and freeze for an additional 2-3 hours until hardened.