This is a creamy custard ice cream based on the famous Devon house recipe with real rum and raisins for an authentic taste. It takes a little while to make and it’s a two step process but well worth it!
I’m a medium saucepan, 6 quart so you have space to stir, heat the milk and 8 eggs told stirring so it doesn’t heat up too much or too fast. You want to continue stirring until the custard coats the back of the spoon. This means it will thicken up slightly. This takes 5-8 minutes to happen. You don’t want to cook the eggs yolks, just above 180 degrees. Stir vigorously! Add in vanilla nutmeg to cook down Into the custard base.
Remove from the fire and place in freezer to cool for 30 minutes. I suggest your mixture go into glass or stainless steel bowl to speed up cooling. Once it’s cooled to the touch, and can support a spoon on the surface, you are ready to make the cream. This process is simpler, you beat the cream and sugar in a mixer until you get stiff peaks. Then combine the custard mixture folding in slowly so as to keep your fluffy body and melting soft serve consistency.