|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|
291 mlFresh whole milk
395 mlDouble cream
80 gEgg, yolk
86 mlDark rum
40 gBrown caster sugar
1 kgTotal recipe weight
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.
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.
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.
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.