Rum Raisin Ice Cream

Special equipment

medium saucepan, mixing bowl, whisk, spatula, fine mesh strainer, ice cream maker

Ingredients

serves makes about 3 pints ice cream, active time 30 minutes, total time 3 days

• 1 cup raisins (dark or golden)
• 1/2 cup dark rum
• 2 cups milk
• 2 cups cream
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/4 teaspoon cinnamon
• Pinch salt
• 4 egg yolks
• 1/2 teaspoon vanilla

Procedures

1. Place the raisins in a container with a tight-fitting lid and add rum. Cover and shake to evenly coat raisins in rum, let sit at room temperature at least overnight and up to 2 days. Drain excess rum from raisins, reserving 2 tablespoons. Set aside.
   
2. Combine milk, cream, sugars, cinnamon, and salt in medium saucepan and place over medium heat, stirring occasionally, until mixture is steaming and sugars are dissolved. Meanwhile, whisk egg yolks in medium mixing bowl. Gradually whisk hot liquid into yolks, then scrape back into pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Strain and chill thoroughly.
   
3. Add vanilla and reserved rum to base and process in ice cream machine according to manufacturer's instructions, adding raisins when almost fully churned. Remove to freezer-safe container and seal tightly. Freeze at least 24 hours before serving.

Rum and Pear Pancakes

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 4 tablespoons unsalted butter, divided, plus more for serving
• 2 semi-firm pears, grated, about 1 cup total
• 2 tablespoons sugar
• 1/4 cup rum
• 1 cup (5 ounces) all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup (8 ounces) milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• Maple syrup

Procedures

1. In a medium skillet, melt 2 tablespoons butter over medium high heat. Add grated pear and cook, stirring often, until pear begins to soften, about 4 minutes. Add sugar and rum and cook until liquid has evaporated and pears are soft, about 6 minutes. Allow to cool.
   
2. In a bowl combine flour, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla. Add wet ingredients to dry ingredients, whisking to smooth out the lumps. Add pear mixture and whisk to combine.
   
3. In a large skillet, melt 1 tablespoon of butter over medium high heat. Add batter using a quarter cup measure to ladle it out. Cook until bubbles begin to appear on the surface of the pancake, about 3 minutes, flip pancake and cook until pancake is browned and cooked through, about 3 minutes longer. Repeat with remaining butter and batter until all the pancakes are cooked. Serve hot with butter and syrup.