Rum Raisin Ice Cream – No Ice Cream Maker Needed

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Serves : 4

Preparation time 2 days


1 cup ( 5 oz or 150 g) large dry raisin

4 tbsps (60 ml) dark rum

4 eggs yolk

6 tbsps (3 oz or 75 g)Light Brown Sugar

1 tsp (5 ml) cornstarch

1 1/4 cups (300 ml) whole milk

1 1/4 cup (300 ml) whipping cream


mix the rum and raisin, cover and let site overnight
Whisk together the egg yolk, sugar and cornflour in a large bowl until the mixture is thick and foamy. heat the milk in a large heavy pan to just below boiling point
Whisk the milk into the eggs(very little by little),then pour back into the pan. Cook over a gentle heat,stirring with a wooden spoons, until the custard thickens -when you run your finger on the spoons, you can see the line- and is smooth.- if you see any lumps remove from the fire and cool quickly (the egg is scrambling) – let cool
Whip the cream until it is just thick but still falls from a spoon, then fold it into the cold custard – if you have a ice cream maker, pour the mixture into the machine, and turn on for 25 min- Working by hand,pour the mixture in to a plastic tub or similar freeze-proof container
Freeze or 4 hours, beating once in a food processor or blender after 2 hour for 5min
Beat again with a whisk after 2 hours, and one last time after 2 hours
Fold the soaked raisin into the soft ice cream, then cover and freeze for 2-3 hour, or until it is firm enough to scoop.
Serve cold

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This entry was posted in Dessert.

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