115ml/4fl oz rum
8 free-range egg yolks
200g/7oz caster sugar
400ml/14fl oz full-fat milk
400ml/14fl oz double cream
Put the rum and the raisins into a small pan and place on a low heat to warm. Remove from the heat and set aside for 15 minutes to cool and to allow the raisins to soak up lots of lovely rum.
Put the egg yolks and sugar into a bowl and whisk together until combined.
The egg whites can be used to make meringues (or an egg white omelette if you really must), alternatively they can be frozen until you are ready to use them).
Pour the milk into a pan and bring to the boil then pour the boiling milk onto the egg yolks and whisk well. Transfer the whole mixture back into the saucepan and return to the heat.
Add the cream, soaked raisins and any rum left in the pan and continue to cook, over a low heat, until thickened but do not boil otherwise your mixture will develop little flecks of scrambled egg (most unappetising).
Cool and then either transfer the custard to an ice cream machine to churn (follow the manufacturer’s instructions) or if, like me, you don’t have an ice cream maker, do it the old fashioned way:
Pour the mixture into a shallow plastic or stainless steel container and place it in the freezer. If your freezer is quite full it may help to put on a lid to prevent spillages or flavour contamination.
After 30 minutes or so return to the freezer and whisk the mixture taking care to blend in all the ice crystals – if necessary, use a spatula to scrape down the sides. Return the box to the freezer and repeat this process every 30 minutes or so (you might want to set a timer) until you have smooth frozen ice cream.
Take the ice cream out of the freezer and leave it in the fridge to soften 20 minutes before you want to eat it.