Vanilla custard base is great with rum and raisin

If you like hybrid ice cream and despise purist types, here is a suggestion made by one vanilla and rum and raisin ice cream fanatic:

Rum and raisin ice cream need not just have rum and raisin. You can make a vanilla custard base and dump in the rum-soaked raisins and whirl them all together. And call everything Rumandrasinilla.

Here's what you need for the vanilla base:

3 egg yolks
150ml milk
150ml cream
40g sugar
Half a teaspoon of vanilla extract
(Or use vanilla pods instead)

To treat the raisins:

Sautee 30g of soft plump raisins in two tablespoons of rum in small frying pan
Soak sauteed raisins in 50ml of rum at least overnight (Or 3 days. Or a week)

Rumandraisinilla is made by first creating the vanilla ice cream base. And then the rum and raisins go in when ice cream is done and firming up. So you won't be accused of making a rum and raisin ice cream that is too bland, which is usually what happens when you make an ice cream with a boring custard base.

Where can I get vanilla pods in Singapore?

Vanilla pods are available at Phoon Huat, the same place you get ingredients for baking and pastries. Ask the personnel there and they will probably direct you to the fridge where they keep their supply of other chilled ingredients.

In case you've never seen vanilla pods before, this is how they look like.

For the best tasting vanilla ice cream, stick to vanilla pods. Remember, the trusty infusion method is required. Steep the pods in the milk for 20 minutes or more for the best results.