Treasure Island | Rum and Raisin Jamaican Coconut Ice Cream
  • ⅓ cup spiced rum
  • pinch of salt
  • 2 ½ cups coconut milk
  • ½ cup raisins
  • ½ cup sugar
  • 5 egg yolks, whisked
  1. In a saucepan, stir together the milk, rum, salt and sugar.
  2. Bring to a simmer.
  3. Remove from heat, let sit for 30 seconds, and then stir in the whisked egg yolks (make sure you stir as you pour).
  4. Return to a low heat for 5 minutes, making sure it never gets above a low simmer.
  5. Stir in raisins and freeze according to your ice cream maker.
  6. If you don’t have an ice cream maker, you can freeze in a metal container. An hour in, I like to remove and scoop into a mixer for a minute to keep it light, before returning to metal bowl and returning to freezer.
Recipe by In Literature at