Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Ices

    Rum and Raisin Ice-cream 

    
115ml Dark rum
115g Raisins
285ml Double Cream
285ml milk
5 Egg yolks
60g Caster sugar
1 Plump vanilla pod

    Soak raisins in rum overnight. Mix the cream and milk and bring to boiling point, then stir in the vanilla pod seeds. Whisk the egg yolks with sugar until creamy. Pour on the hot milk, stir and return to the pan.

    Cook over a low heat, stirring constantly until it has thickened to the consistency of single cream but do not let it boil. Allow to cool, then stir in the rum reserving the raisins.

    Churn in an icecream maker and just before frozen, fold in the raisins, then freeze.