Ingredients
- 1 Cup California raisins
- 1 Cup dark rum
- 6 Ounces bittersweet chocolate
- 2 Cups heavy whipping cream
- 1 Cup whole milk
- 1/4 Cup granulated sugar
- 1/8 teaspoon salt
- 2 Teaspoons vanilla extract
- 1 Tablespoon corn syrup
- 1/4 Cup turbinado sugar
Procedure
Combine raisins and rum in small bowl. Let soak 4 hours or overnight. Drain raisins; set aside and discard rum.
Coarsely chop chocolate, and in a large non-reactive saucepan over medium heat, combine with cream, milk, sugar and salt. Heat to simmer, stirring frequently. When mixture is smooth and chocolate is completely melted, remove from heat. Stir in vanilla. Cover and chill at least 4 hours or up to 24 hours. Turn into ice cream freezer and freeze according to directions provided by manufacturer. Add raisins for last 5 minutes of freezing and ripen ice cream according to directions provided by freezer manufacturer.
To serve, with pastry brush or fingers, coat about 1/4-inch of the rim, inside and out, of 8 martini glasses with corn syrup. Pour turbinado sugar into a shallow bowl or pan large enough to hold rim of glasses and twirl to coat with sugar. Divide and scoop ice cream into glasses and serve at once.