I always like Haagen-Dazs's grape rum ice cream, so I want to try it at home, Fang Zi improved the vanilla Buffy from the previous generation of Sichuan.
Soak the raisins in the rum and soak for a while. (You can also omit this step, I soaked for one night, the raisins tasted a bit of wine)
Egg yolk with sugar, heated by water and constantly stirred until thick
Cool and cool, add raisins, rum and vanilla extract
Light cream hits nine distribution (I used Anjia's whipping cream)
One-third of the whipped cream is added to the egg yolk and stirred evenly. Pour them into the remaining two-thirds of the cream and stir until smooth.
Put in a container, gently shake it for a few times, and put it in the refrigerator for at least three hours.
The frozen ice cream is dug out, decorated with fruit, and eaten!