Ingredients
125 g sugar
250ml milk
150 ml cream
1 egg
75 g dried raisins
1 bit of rum (enough to cover the raisins)
Method
Wash raisins and macerate it in enough rum to cover it. (soaking it overnight is ok too). Whisk egg and sugar, add cream and milk, mix well and pour the mixture into the ice cream mixer bowl. Pour some of the rum from the macerating mix into the custard and when ice cream is ready add soaked raisins and the balance rum used for macerating, mix again.
This took almost 1 hour.
I used a NEMOX Gelato Chef 2200 Ice Cream Maker - to use with removal bowl, put 5ml of alcohol(Vodka) and then put the removal bucket into it. Then put the motor and run for 5 minutes before putting the chilled mixture inside the removal bucket. Once the ice cream has churned and when the paddle starts turning in the opposite direction it is ready. usually takes around 20 - 40 minutes
Raisins kept overnight in rum to macerate
*Please note to make according to the instructions of your ice cream machine, mine is a NEMOX Gelato Chef 2200 Ice Cream Maker
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