Rum and raisin ice cream

Rum and raisin ice cream

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Our male customers love this combined with salted caramel ice cream. The finely chopped orange zest adds another layer to the flavour.

Ice cream

Ingredients

Quantity Ingredient
800ml Basic unsweetened ice cream mix
2 tablespoons agave nectar

Rum and raisin

Quantity Ingredient
250g mixed raisins, sultanas or currants
300ml dark or golden rum
3 strips orange peel, approximately 2cm wide
3 tablespoons orange zest

Method

  1. Make one quantity of the basic unsweetened mix and prepare to the stage before cooling.
  2. Add the agave nectar to the hot ice cream mix and mix well. Remove from the heat and cool down. When cold, keep in the fridge for up to 3 days.
  3. Place the raisins, rum and orange peel in a saucepan, bring to the boil and simmer for 2 minutes, then remove from heat, cool and leave to marinate overnight in the fridge.
  4. Drain the raisins in a sieve over a measuring jug, discard the peel, but keep the rum liquid in the jug and the raisins in a bowl.
  5. The rum liquid needs to measure about 100 ml; if necessary, add more rum. Stir into the mix, along with half of the raisins and half of the orange zest.
  6. When you are ready to add the rum and raisins to the ice cream, place the mix in the ice-cream maker and churn.
  7. Remove the ice cream from your machine and layer it into a container, interspersed with the rest of the raisins and orange zest. This will prevent them all being squashed and the whole mix turning brown.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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