Rum and Craisins^® Ice Cream

Put Craisins® Dried Cranberries and rum into a small pan and heat until just boiling. Remove from heat, stir and set aside. Meanwhile, heat milk and cream in a separate pan until bubbling around the edges. In a heatproof bowl, whisk egg yolks and sugar until smooth, then gradually whisk in hot milk mixture in a steady stream.

Return milk mixture to the empty pan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon “ about 5-7min (don't let the mixture boil). Strain through a fine sieve into a jug; stir in soaked Craisins® Dried Cranberries and any rum. Leave to cool.

For best results, churn cooled mixture in an ice cream machine until frozen. Alternatively, freeze the mixture in a large freezer-proof container and mix every 2hr until frozen.

To store:

The ice cream will keep in a sealed container in the freezer for up to a month.