To make rum raisin Gelato scale into a small jar 50g organic raisins, 50g rum & 50g brown sugar. Leave the jar on the counter overnight to allow the alcohol to start to evaporate and soften the raisins. Alcohol freezes at a lower temperature so you need to bring the raisin rum mixture to a boil with 100g hi-fat cream for a minute or two then turn off the heat and add 250g milk. In a mixing bowl temper, the hot cream mixture into 2 egg yolks slowly not to curdle the eggs and transfer to a Ziploc style freezer bag. Cook the custard in a water bath heated to 85C for 1 hour. Cool the custard in an ice bath and store in the refrigerator. To finish the gelato, freeze down the bowl of an ice cream machine, turn on the paddles and add the custard. When the custard is coming away from the bowl and looks like soft serve it is ready to eat.
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