Thank goodness we are coming to the end of the Sunday Slow Scoopers! My elastic waisted pants are ready for a break. On my sidebar I have listed all of the scoops we've tried. Not a bad one in the bunch!
Our next Slow Travel cooking adventures will be in Soups~ doesn't that sound like the perfect way to get through a cold and dreary winter? We will post a new soup recipe every Sunday. We will be known as the Sunday Slow Soupers!
Meanwhile, back at the freezer~ the ice cream of the week is Rum Raisin Ice Cream. The raisins are plumped with rum, or maybe you could say the rum is plumped with raisins. Either way it is yummy!
Rum Raisin Ice Cream
2/3 cup raisins
1/2 cup dark rum
1 inch strip of orange zest
3/4 cup whole milk
2/3 cup sugar
1 1/2 cup heavy cream
Pinch of salt
4 egg yolks
Heat the raisins, rum and zest, simmer for 2 minutes then remove from the heat. Allow to sit for several hours. Warm the milk sugar and half the cream. Slowly incorporate the yolks into the heated milk. Stir over medium heat until the custard thickens. Pour through a strainer into the other half of the cream in a iced bowl. Allow to cool. When ready to freeze the ice cream pour the raisins through a strainer, using the rum. You should have a total of 3 Tbs of rum... if not, add more. During the last minute of freezing add the rum soaked raisins.
I served my rum raisin ice cream with an apple galette~ I'll post that recipe tomorrow.
Y'all enjoy,
Sandi
