First you need to prepare the raisins. Place 1 dl raisins with 1 dl of rum in a container and leave it to soak for at least 24 hours. You want to use a good rum here, the better the rum the tastier the ice cream will be. I used Ron Quorhum Solero XO QRM from the Dominican Republic. After 24 hours the raisins will have soaked up most of the rum and it will look like this. Drain the raisins through a sieve and save the rum for something else. You could add some of the rum to the ice cream but I use a dark rum essence for the base instead. If adding rum to the base you need to re-balance the recipe to account for the alcohol. (I also added a little bit of vanilla paste to the base)
Instructions Add all dry ingredients to a bowl and mix well. Add the cream, milk, honey, rum essence and egg yolks to a pan. Whisk in the dry ingredients. Slowly heat to 83C/181F. Transfer to a zip-lock bag and chill in ice water. Age in fridge overnight or at least four hours. Run in ice cream machine. Just at the end of churning mix in the raisins.
You can omit the stabilizers or replace them with your own favorite. If using milk and/or cream with a different fat content you can use the software to recalculate or on this page Milk/Cream Calculator
