Coffee Rum and Raisin Ice Cream
1/4 cup dark rum (or port)
300ml double cream
300ml single cream
2 small handfuls (50g) coffee beans (or 2 tbsp ground coffee)
1 vanilla bean
6 egg yolks
150g caster sugar
2 tsp custard powder
Cover raisins with rum and set aside for 3 hours or overnight. Place cream, coffee beans or granules and vanilla bean in saucepan; slowly heat until mixture is just below a boil. Cover and set aside to infuse for 1 hour. Bring back to just below a boil.
Whisk together egg yolks and sugar in a metal bowl with electric beaters; beat in custard powder. Strain infused cream into the egg yolks, whisking all the time. Place bowl over saucepan of simmering water and cook gently for 10 minutes, stirring constantly, until thickened. Do not allow to boil.
Allow to cool, then place in freezer. Freeze until ice crystals start to form around the edges. Beat with electric beaters until smooth. Re-freeze. Repeat this process three or four times. After the final beating, fold in soaked raisins and any remaining rum. Stir well to combine. Pour into container and freeze until set. Delicious for dessert served with warm pudding and/or almond wafers.
Note: Omit coffee beans, rum and raisins for a rich vanilla ice cream.