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Ingredientes
- 1 c. raisins - (packed)
- 2/3 c. dark rum
- 8 lrg egg yolks
- 1 c. sugar
- 3 c. lowfat milk (don't use low-fat or possibly nonfat)
- 1Â 1/2 c. whipping cream
Direcciones
- Combine raisins and rum in small bowl. Cover; let stand at room temperature 2 hrs. Drain raisins, reserving 6 Tbsp. rum. Combine in same bowl.
- Whisk egg yolks and sugar in large bowl till blended. Bring lowfat milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mix. Return mix to saucepan; stir over medium-low heat till custard thickens, about 15 min (don't boil). Strain custard into bowl. Cold. Add in raisin mix to custard. Chill till cool.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container till hard, about 4 hrs. (Can be prepared 3 days ahead.)
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 10 servings | |
| Calories 297 | |
| Calories from Fat 98 | 33% |
| Total Fat 11.06g | 14% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 48mg | 2% |
| Potassium 262mg | 7% |
| Total Carbs 37.7g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.65g | 22% |
| Protein 5.5g | 9% |
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