Rum and Raisin Ice Cream (or Canadian Club as used in this instance, because its a favourite)

300ml Full Cream Milk

4 Egg Yolks

100g Brown Sugar

300ml Cream

100ml Rum** (or Canadian Club or whatever)

Sultanas

** 100ml tasted way too strong for us so next time I will try 50ml

Put a saucepan of water on the stove and bring to the boil.

Put the milk in a separate saucepan and place over heat, do not boil.

In a heatproof bowl place the egg yolks and sugar, beat until mixture is pale and thick.

When the milk is hot whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream and Rum

Then churn in an ice cream maker

Stir in sultanas and place in freezer to harden

or

If you don't have an ice cream maker see instructions here

Chocolate Ice Cream

Vanilla Ice Cream