Nothing finishes a summer dinner off better than ice cream. And nothing suits a pirate party more than a rum and raisin coconut ice cream. This recipe only uses coconut milk, so is suitable for dairy free guests. In terms of timing, you can make this recipe a few days before the party.
In a saucepan, stir together the milk, rum, salt and sugar.
Bring to a simmer.
Remove from heat, let sit for 30 seconds, and then stir in the whisked egg yolks (make sure you stir as you pour).
Return to a low heat for 5 minutes, making sure it never gets above a low simmer.
Stir in raisins and freeze according to your ice cream maker.
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.