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Rum and Raisin Ice Cream

Rum and Raisin Ice Cream

Preparation : 20 min Resting : 6 hr
Cooking : 5 min Equipment :
Difficulty :
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for 10-15 scoops :
3 tablespoons rum
75 g raisins
600 ml whipping cream
4 egg yolks
100 g caster sugar
1Soak the raisins in the rum for a few hours, preferably overnight.
2Pour the cream into a saucepan and bring to the boil.
3Beat the egg yolks and sugar together in a bowl.
4Pour the hot cream over the egg yolk and sugar mixture while continuing to beat.
5Return to the saucepan and simmer, stirring constantly, until the mixture starts to thicken and coats the back of the spoon.
6Chill for 4‑6 hours in the fridge.
7Stir the raisins and rum into the mixture.
8Switch your ice cream maker on. Pour the mixture in through the opening. Freeze-churn for 25-30 minutes, until the mixture reaches the desired consistency.
9Serve your ice cream straightaway, or store in your freezer in a suitable container.

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