Rum and Raisin Ice Cream
¾ cup (180 ml) seedless raisins
½ cup (125 ml) dark rum
3 extra large eggs
1 x 125 g Ina Paarman’s Meringue Mix
2 cups (500 ml) fresh whipping cream
2 t (10 ml) maizena (cornflour)
Measure raisins into a sieve or colander. Pour boiling water over to soften them.
Decant raisins into a small mixing bowl, pour over the rum and allow to soak for at least 30 minutes or best overnight.
Now you need a medium size spotlessly clean glass mixing bowl for the egg whites and a smallish saucepan for the yolks.
Start with the yolk custard first.
Add 1 cup (250 ml) of the cream to the yolks and 3 T (45 ml) of the dry Meringue Mix mixed with the maizena.
Stir over medium/low heat with a wire whisk until thick, do not boil.
As soon as the custard heavily covers the back of a metal spoon it is ready. Remove from the heat and place the saucepan into a sink with cold water to bring the temperature down quickly, while stirring now and again.
Beat the egg whites to soft peak stage and gradually beat in the remaining Meringue Mix little by little until the mixture is thick and shiny.
Immediately, using the same beaters, whip the remaining 1 cup (250 ml) of cream to soft peak stage.
Fold the cooled custard into the whipped cream followed by the beaten egg white.
Finally, fold in the raisins and any remaining rum.
Pour into a suitable container.
Freeze overnight. Make into balls and refreeze.