Chocolate Rum Raisin Ice Cream Recipes

RUM-RAISIN ICE CREAM

Steps:

• Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl.
• Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

CHOCOLATE RUM ICE CREAM

Steps:

• In large microwave-safe bowl combine sugar and flour, gradually stir in milk.
• Blend in egg and baking chocolate pieces.
• Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
• Add rum extract, blend with wire whisk until mixture is smooth.
• Chill thoroughly.
• Add light cream to chilled mixture, blend well.
• Freeze in 2-quart ice cream freezer according to manufacturer's directions.