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Rum Raisin Ice Cream Sauce



This is a recipe I discovered in Barbados while on vacation with the Grant Clan. Sadly, one of our favourite restaurants, The Ship Inn located in St Lawrence Gap, closed down last year, cutting off our supply of Rum Raisin Ice Cream. Faced with this calamity, I set forth to find a replacement.

Barbados is home to Mount Gay Rum, the oldest distillery in the Caribbean and they make what is to my mind, the finest rum in the world.  James Bond ordered an Eclipse & soda in Casino Royale. Sadly he switched drinks shortly afterwards and got rather ill, proving that you shouldn't switch drinks.

Ingredients
  • 1/2 cup raisins
  • 1/2 cup Mount Gay Eclipse or Extra Old rum (or Dark Rum)
  • 1 cup Brown, Turbinado or similar sugar
  • 1/2 cup whipping cream (Not that spray rubbish!)
  • 1/2 tsp fresh ground nutmeg*
  • 1/2 tsp fresh grated cinnamon*


* only if you are not using spiced rum.

Take a small bowl or mug, add rum, stir in spices until fully dissolved and then add the raisins. Let sit at least 30 minutes. If you want fat, plump raisin that will explode with rum when you bite into them, let it sit overnight. I've made it both ways and prefer the 30 minute dunking.

When the raisins have soaked to your liking, take a medium saucepan and mix the sugar with 1/4 cup hot water. Stir it until you have a sugary liquid. Place on the burner on a high heat setting and set your timer for 8 minutes once it starts to boil. Resist stirring the mixture as it doesn't need it, but swirl the pan occasionally.  If you use white sugar you'll notice that the sugar starts to brown. I don't recommend white sugar as you will miss out on the molasses flavour that comes with brown sugar.  

When your timer reaches 8 minutes, use a whisk and add the cream. The mixture will boil and it may try to boil over. Keep stirring to ensure the sugar and cream mix thoroughly. Take the saucepan off the burner and stir in the raisin-rum-spice mixture.

Let it cool before serving on your favourite vanilla ice cream. Package in mason jars and refrigerate. It will keep for two weeks (but if you have some left after two weeks I'd seek medical advice as there is something wrong with you).

Makes about 1 1/4 cups

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Location: Christ Church, Barbados

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