rum and raisin chocolate
Ingredients
Custard
3 extra-large eggs plus 2 extra egg yolks
1 tsp (5ml) vanilla extract
1 cup (250g) caster sugar
2 slabs (200g) dark or milk chocolate, melted
2 cups (500ml) single cream
Raisins
cup (125ml) seedless raisins
cup (125ml) spiced rum, such as Spiced Gold or dark rum
Method
Place eggs, extra yolks, vanilla and sugar in a heatproof bowl.
Place over a saucepan of simmering water (don't let base touch water). Beat with an electric beater for 6-8 minutes, or until thick and pale.
Remove from heat and cool slightly. Stir through melted chocolate and fold through cream until well combined.
Steep raisins in rum. Strain off excess rum and stir raisins through ice cream mixture.
Freeze in a plastic tub for at least eight hours before serving.
Makes about 1.5litres
More good ideas:
- Soak raisins in brandy or orange juice (for a non-alcoholic version).
- Ripple a little PnP chocolate sauce through the ice cream custard before freezing.
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