Wednesday, November 5, 2014

Rum and raisin ice cream

Sweet and fruity, with a little kick of rum for special occasions.

* Makes about 1 3/4 pints

  • 1/4 cup lightly chopped raisins
  • 1/4 cup rum
  • 1/4 cup superfine sugar
  • 2 cups whole milk, chilled
  • 1 tsp. pure vanilla extract
  • 2 egg yolks
  • 1 cup heavy cream, whipped and chilled


Soak the raisins in the rum for a couple of hours.

Blend the sugar into half the milk and warm through over low heat until the sugar has dissolved. Whisk in the rest of the milk, the vanilla, and the egg yolks. Let cool completely.

Whisk the cooled milk mixture into the whipped cream. Pour into an ice cream maker and process according to the manufacturer’s directions, or into a freezer container and follow the hand-mixing method.

Halfway through, add the soaked raisins and continue churning until firm or stir them into the mixture in the freezer container and return to the freezer until firm. Freeze for 15 minutes before serving or until required.

This ice cream can be frozen for up to 3 months. Take it out 15 minutes before serving to soften.

Variations:

  • Rum & raisin ice cream with toasted hazelnuts

When the basic ice cream is nearly frozen, stir in 1/4 cup chopped toasted hazelnuts.

  • Rum & raisin ice cream with candied fruits

Prepare the basic ice cream and when nearly frozen stir in 1/4 cup chopped crystallized fruits (ginger, pineapple, or candied peel).

  • Rum & raisin with chocolate-coated cranberries

When the basic ice cream is nearly frozen, stir in 1/4 cup chocolate-coated cranberries or dried cranberries.

  • Rum & raisin ice cream with clotted cream

Prepare the basic ice cream, replacing the second cup of milk with clotted cream. Serve with clotted cream on top.

  • Rum & raisin ice cream with extra berries

Prepare the basic recipe, stirring in 1/4 cup dried berries (such as blueberries, cranberries, or cherries) just before the final freezing.