Rum Raisin with toasted walnuts

Machine: Musso 4080

2 cups heavy cream
2 cups milk
1 cup sugar
2 tbsp vanilla extract or paste
6 egg yolks
Dash of salt
1 cup raisins
1 cup walnuts
Myers Dark Rum

Soak raisins in rum overnight. Toast walnuts on sheet pan in oven at 350 degrees for 8-12 minutes, checking frequently so they don’t burn.

Heat cream, milk and sugar until steaming. Whisk yolks together. Temper eggs and add to base. Add vanilla. Strain and cool. Refrigerate overnight.

Sometime during chilling I added straight rum to the base as I wanted the ice cream to taste like rum, not just the raisins. Add to taste, I didn’t measure. This thinned the mixture somewhat, understandably. But it still came out very well, just a bit softer, even after freezing for a couple days. I can scoop it easily with a table spoon. It has a very smooth creamy consistency.

As for the toppings, I layered them in my container vs adding to the machine at the end. I would do a layer of ice cream, then walnuts then raisins. I would also drizzle some of the leftover raisin rum liquid between layers.

Like most people I’m not a huge fan of raisins but they are delightful in this recipe. Cheers!