Ingredients:
500ml milk
6 egg yolks
250g caster sugar
300ml double cream
100g brown sugar
120ml rum
170g dried fruit (eg cherries, sultanas, raisins etc)
Method:
Begin with the custard. Place the milk in a saucepan and bring to a boil before immediately taking off the heat. In the meantime combine the caster sugar with the egg yolks and beat until pale and creamy. Whilst whisking continually add about a third of the milk to the eggs. Now, whilst beating constantly, add the remainder of the milk. Return the mixture to the pan and place back on the heat. Cook, stirring constantly, until the mixture is sufficiently thick to coat the back of a spoon. Take off the heat and allow the custard to cool.
Lightly beat the cream then add to the custard. Place the mixture in a bowl suitable for the freezer then chill in the freezer for 90 minutes. In the meantime, combine the rum, the brown sugar and the fruit in a saucepan. Heat this mixture gently until the sugar dissolves then take off the heat and set aside.
Remove the custard mix from the freezer and beat well before adding the fruit and rum mix. Turn the resultant mixture into the drum of an ice cream machine, before churning according to the manufacturer's instructions.
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