Saturday, December 22, 2012

Rum and Raisin Ice Cream

This is my favourite Ice Cream
Soak 150g of large Raisins in 60 mls of Rum,  at least over night,  or as long as is convenient.
250 mils milk
500 mils cream
3/4 cup of raw caster sugar.
1 teaspoon of Vanilla essence

Place in TMX bowl and mix on speed 4/ 1 minute,        milk, cream , sugar and vanilla .
Tip into Ice Cream machine and churn until nearly frozen.
Add Rum and raisin mixture and continue churning for 10 mins.
Pour into container and store in freezer.

This will not set hard because of the Rum.

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