Rum – Raisin Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g raisins
- 75 ml orange juice or rum
- 2 large egg (s)
- 160 g suar, brown
- 375 ml cream
- 125 ml milk (whole milk)
- 60 ml rum, brown
Print Recipe
Pin Recipe Instructions
- Mix the raisins with orange juice or rum in a bowl and let steep for at least 1 hour. I`ve always used rum-pickled raisins that I have in a glass.
- Beat the eggs with the sugar until creamy and set aside. Put the cream and milk in a saucepan and heat, then remove from the heat and beat into the egg mixture. This is then put back into the pot and stirred at a low temperature with a whisk until the cream becomes thick. Be careful not to let it boil.
- Sift into a bowl and allow to cool to room temperature. Stir in the raisins and rum, then cover the bowl with cling film and place in the refrigerator until the cream has cooled properly, possibly overnight.
- Then stir into the ice cream in an ice cream maker according to the manufacturer`s instructions.
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