Rum Raisin Ice Cream

Two friends recently had a birthday. I asked one of them what her favorite ice cream flavor was. She responded with: Rum Raisin. Rum Raisin? I can't even remember the last time I had Rum Raisin ice cream. So, I felt the need to make it. What better gift than a big batch of Rum Raisin Ice Cream for the both of them??? Good thing they live together.

Rum Raisin Ice Cream (adapted from Epicurious)

1 cup raisins, packed
2/3 cup dark rum
8 large egg yolks
1 cup sugar
3 cups whole milk
1 1/2 cups heavy whipping cream

Combine raisins and rum in a small bowl. Cover. Let stand at room temperature for at least 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in the same bowl and set aside.

Whisk egg yolks and sugar in a large bowl until blended. Bring milk and cream to a slow boil over medium heat in a heavy large saucepan. Once at a boil, whisk a bit of the milk mixture into the eggs, careful not to let the egg mixture curdle. Once the egg mixture is sufficiently tempered, place the saucepan back on the stove and add the egg mixture back into the rest of the milk, whisking constantly. Turn the heat to medium-low and stir the mixture until the custard thickens, about 15 minutes. It should coat the back of a spoon without running.

Strain custard mixture into a large bowl. Cool. Add raisin mixture to the custard. Stir and refrigerate until cold.

Transfer custard to ice cream maker and process according to the manufacturer's instructions. Freeze ice cream in a covered container until firm, about 4 hours.

Trader Joe's or Bust - Mushrooms and Polenta

Robin and I have decided that we are going to try to shop exclusively (or as close as we can come) at Trader Joe's and farmer's markets. I think that this is totally possible and will save us a TON of money in the long run. Last night I made my first exclusively TJ's meal since we made our pact: Polenta topped with mushrooms.

2 packs sliced Crimini mushrooms
2 leeks (already trimmed and cleaned at TJs - yeah!), chopped
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil, separated
2 green onions, chopped
1 tbsp parsley, chopped
1 tbsp arrowroot powder
1 cup water
1 tsp dried thyme
1/4 cup Sherry wine
1 tube prepared polenta
Parmesan cheese, to taste
salt and pepper

Heat butter and oil in a large saucepan over medium-low heat. Add leeks and garlic and saute for about 10 minutes until soft. Add salt and pepper to taste.

Add mushrooms and sherry and saute for 5 minutes. Add water and cover. Cook, stirring occasionally, 10 minutes. Uncover and let simmer over medium-low heat until the sauce reduces a bit.

While the sauce is reducing, slice polenta into 1/4 in. discs. Add 1 tbsp olive oil to a large nonstick skillet. Heat on medium heat. When pan is hot, add polenta and fry for 5 minutes on each side. Remove from pan and let cool on paper towels.

Take 1 tsp arrowroot and dissolve in 2 tbsp water. Add to mushroom sauce and let cook until thickened slightly, stirring occasionally. For a thicker sauce, add more arrowroot, but always dissolve in water. Add green onions and parsley. Stir and remove from heat.

Place polenta on a plate and cover with mushroom sauce. Top with Parmesan cheese.