An original recipe by Top Rum, the chef, with tips from Yazid Ichemrahen, world champion of iced desserts!

Preparation time: 10 minutes
Waiting time:
30 minutes

Ingredients – 4 persons

• 1 vanilla pod
• 4 egg-whites
• 90g sugar
• 30cl milk
• 20cl liquid fresh cream
• 10cl Rhum Brun Barrik Isautier (Isautier matured rum)


1. Place the milk, fresh cream, sugar and vanilla pod (split in two) into a saucepan. Heat gently (do not bring to the boil). Let the vanilla infuse for 10 minutes and remove. 
2. Beat the egg-yolks to obtain a smooth liquid. 
3. Pour the mixture onto the egg-yolks and add the raisins, that have previously been left to macerate in the matured rum for about ½ hour. Mix. 
4. You should obtain a thick mixture. If not, heat gently once more for a few minutes, stirring at the same time. Put into an ice-cream maker for 30 minutes.

Presentation :
Serve the macerated raisins separately in a small dish.

Tip from Yazid Ichembrahen
Use Bourbon vanilla if possible. Open the pod and scrape out the pulp with the tip of a knife. Leave the raisins to macerate 30 minutes in the rum.