Raisin and Rum Ice Cream

• 170 ml milk
• 170 ml liquid cream (30% fat)
• 2 egg yolks
• 30 g sugar
• 20 ml white rum
• 30 g raisins

1. Make the cream base (custard). Mix the milk and single cream in a saucepan. Bring to a boil over low heat.
2. In a recipient, whisk the egg yolks and sugar until the mixture whitens.
3. Pour the milk and cream into the mixture stirring continuously. Pour everything back into the saucepan and cook over a low heat until the mixture thickens slightly. Do not boil. The custard has the ideal consistency when it coats the spoon.
4. Remove from heat and add half of the rum.
5. Mix well. Leave to cool until warm.
6. Pour the mixture into the Tefal Dolci bowl, cover it and place the bowl in the freezer for 24 h.
7. In a small recipient, mix the remaining rum and the raisins to soak them.
8. Take the bowl out of the freezer and remove the lid.
9. Insert the small bowl into the outer jar.
10. Start the 'Ice Cream' program.
11. Remove the bowl from the appliance. Make a hole approximately 4 cm wide and 8 cm deep in the ice cream and add the soaked raisins.
12. Start the program.
13. Enjoy immediately.

Tips: For an even more delicious rum and raisin ice cream, soak the raisins in rum overnight before adding them to the ice cream. This will intensify the flavour.