Wednesday, July 21, 2010


My relationship with ice cream varies, according to how successful my achievements. To satisfy my desire for proper ice cream, I bought a seriously expensive maker from Cuisinart which is quite a hit, but not as perfect as I'd like. Ice cream is tricky because you want it to live up to the trashy stuff, creamy, homogenous and sweet, and yet you also want it to be seriously rich and custardy and proper. With my home made stuff, sometimes it comes out too hard after the freezer process and doesn't seem to have the 'scoop factor'. It's more about chipping away! So I've been reading David Lebovitz for cold tips, and got some great information from his blog. I recommend it. He really gets down to the nitty gritty of what each ingredient does to the mix, which really helps in understanding the whole process.

A few weekends ago we were given a bottle of Sailor Jerry's Rum. It is named after a famous tattooist who had one of the first salons in Honolulu, and did those great designs for a beefy naval forearm, and the bottle is beautifully labelled in the same way. The rum itself is really vanilla strong and so I thought it would lend itself well to Rum and Raisin ice cream.... and I've followed my reference recipes carefully, so fingers crossed we'll get that scooping going! As this is an alcohol heavy ice, and alcohol doesn't freeze, it can't go wrong?

For the Custard:
500ml full fat milk
600ml double cream
1 vanilla pod
5 egg yolks
230g caster sugar
a pinch of salt

For the rest:

3 handfuls of golden currants
enough Sailor Jerry's Rum to cover these

Place the milk, cream and vanilla pod in a heavy bottomed medium pan on a low flame. When it comes just before the point of boil, remove from the heat and cool for 20 minutes. Then scrape out the vanilla pod and get every last dot into the mix. Now beat together the egg yolks, sugar and salt until it is creamy, light and a little stringy. This should take about 4 minutes. Pour in a little of the milk and beat. Then pour in the rest and thoroughly mix. Place this well combined mixture back into the pan and place on a very low heat, stirring frequently. It should begin to thicken after about 15 minutes, but do not let it split, which is easily done.

Measure out the currants and the rum, soaking them together. Let them sit while your custard cools. When it is room temperature, add the rum and raisins and get out your icecream maker. Churn for 20-25 minutes or if you are doing by hand, beat intermittently over the course of 3 hours, returning each time to the freezer. When you have finished churning, place the soft ice cream in a container and freeze over night.

I'll let you know how mine goes!

1 comment:

  1. Sooo, how DID it go? -A curious Texan.