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Rum and Raisin ice cream

(0)
45 Min
 
portions
33 %

Carbs

9 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1006 g
Energy 937 kJ / 225 kcal 9427 kJ / 2254 kcal
Sat. fat 6 g 53 g
Unsat. fat 3 g 24 g
Fibre 2 g 11 g
Salt 38 mg 374 mg
Units:
 
  • 291 ml
    Fresh whole milk
  • 200 g
    Raisin
  • 395 ml
    Double cream
  • 100 g
    Sugar
  • 80 g
    Egg, yolk
  • 86 ml
    Dark rum
  • 40 g
    Brown caster sugar
  • 5 g
    Cinnamon
  • 1 g
    Nutmeg
  • 1 kg
    Total recipe weight

Equipment

1 x Ice cream machine , 1 x Sauce pans , 1 x Spatulas , 5 x Grate
Method

Preparation time

30 Min

Cooking time

15 Min

Show pictures

1

Depending on the ice machine you need to freeze the mixing bowl in advance ( between 10 - 24 hours )

Place the raisins, dark rum, brown cater sugar, touch of nutmeg and cinnamon stick in a small saucepan and bring to a boil over low heat. Take off the heat and allow to cool.

Place the cream and milk in a sauce pan,place on medium heat and slowly bring to a boil.

2

Mean while separate the egg yolk into a bowl, beat the sugar through loosely. When the cream reaches boiling point turn the heat down and add about 1/4 of the cream to the egg yolk while mixing thoroughly. Then add the yolk mixture back into the pan.

3

Place the pan back on a low heat and keep stirring well; careful, not to boil the sauce. After 2 - 4 minutes when the cream starts to thicken, remove the sauce pan from the heat and chill in the freezer until completely cooled down.

4

Now mix / freeze in the ice machine around 20 - 30 minutes until almost ice cream consitancy add the rum raisin mixture  and mix for a futher 5 - 10 minutes. 

Scope ice cream into freezer container and alow freeze for a further 1 - 2 hours before serving.

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