Treasure Island | Rum and Raisin Jamaican Coconut Ice Cream

• Produce

  • 1/2 cup Raisins

• Refrigerated

  • 5 Egg yolks

• Canned Goods

  • 2 1/2 cups Coconut milk

• Baking & Spices

  • 1 pinch Salt
  • 1/2 cup Sugar

• Beer, Wine & Liquor

  • 1/3 cup Spiced rum

Found on foodinliterature.com

Description

Ingredients

• ⅓ cup spiced rum
• pinch of salt
• 2 ½ cups coconut milk
• ½ cup raisins
• ½ cup sugar
• 5 egg yolks, whisked

Directions

• In a saucepan, stir together the milk, rum, salt and sugar.
• Bring to a simmer.
• Remove from heat, let sit for 30 seconds, and then stir in the whisked egg yolks (make sure you stir as you pour).
• Return to a low heat for 5 minutes, making sure it never gets above a low simmer.
• Stir in raisins and freeze according to your ice cream maker.
• If you don’t have an ice cream maker, you can freeze in a metal container. An hour in, I like to remove and scoop into a mixer for a minute to keep it light, before returning to metal bowl and returning to freezer.