Lynne Mullins' Winter ice-creams

Winter ice-creams
Rum and raisin ice-cream

100g raisins
3 tbsp dark rum
1 cup milk
1 cup pouring cream
4 egg yolks
½ cup castor sugar

Combine raisins and rum in a small bowl and set aside for a couple of hours or overnight. Heat milk and cream in a saucepan until almost boiling then remove from heat. Beat egg yolks and sugar in a medium bowl and pour hot milk over egg mixture, beating continuously. Return the mixture to the saucepan and stir continuously over low heat until the custard thickens enough to coat the back of a wooden spoon. Cool.
When cold add raisins and rum. Stir to combine and freeze according to manufacturer’s instructions. Alternatively pour mixture into a freezer proof container and freeze until ice particles appear around the edges. Beat with a fork to break up ice. Return to freezer and repeat this process twice then allow mixture to freeze completely.

Brown bread ice-cream

1 tbsp utter
1 cup fresh wholemeal breadcrumbs
2 cups pouring cream
150g castor sugar
4 eggs, separated
2 tsp vanilla extract

Melt butter in a frying pan over medium heat, add breadcrumbs and stir until golden and crisp. Remove and cool. Heat cream in a saucepan until almost boiling then remove. Combine sugar and egg yolks in a bowl and beat until pale then pour hot cream over egg mixture, beating continuously. Return mixture to the saucepan and stir continuously over low heat until custard thickens enough to coat the back of a wooden spoon. Cool. Whisk egg whites to stiff peaks and fold into custard with the vanilla and breadcrumbs. Stir to combine then chill.  When cold freeze according to manufacturer’s instructions.