Ice cream with dark rum

Summer is coming to an end, and the rest of the month is a great chance to try new ways to freshen up and have fun. Do you think that you have already tried all the options? You are wrong!

Ingredients

• Milk 3.2% fat - 300 ml;
• Cream 33% fat - 350 ml;
• Sugar - 100 g;
• Chicken yolks - 3 pieces;
• Dark rum - 100 ml;
• Pitted raisins, dried fruits, or candied fruits - 150 g

Directions

1. Pour dry raisins with hot water and leave for 10 minutes. Drain the water and add the rum. Cover the plate with cling film and leave the raisins to soak in the refrigerator.
2. Start cooking English cream: mix milk with cream in a small saucepan and heat them, almost to a boil.
3. Beat the sugar with the yolks.
4. Temper the yolks: pour hot milk into them, stirring constantly so that the yolks do not curl.
5. Put the yolks with milk to cook on low heat, stirring constantly. The cream should thicken, but not boil (it will take 5-7 minutes).
6. Check the readiness of the cream: put a wooden spatula in it, and then run a strip of it with your finger. There must be a clear mark.
7. Strain the cream through a sieve to get rid of small lumps.
8. Cool the cream to room temperature (just leave it on the table or place the plate in cold water). Stir constantly, otherwise, a film will form on the surface.
9. If you have ice cream, turn it on and pour the cream inside. Add raisins and rum 5 minutes before the end of the program.
10. If there is no ice cream, pour it into a mold and place it in the freezer. Do not forget to stir the mixture once an hour so that the ice cream does not turn into a large piece of ice.
11. When the cream starts to thicken, add raisins and rum.
12. Continue to stir until the ice cream is soft and smooth. Then leave the workpiece in the freezer until fully cooked.