24 July 2013

Rum and Raisin Ice Cream Recipe


Ingredients:
1 cup raisins
1 tablespoon rum essence
2 tablespoons water
2 egg yolks
2 1/2 tablespoons golden syrup
1/2 teaspoon vanilla extract
300ml thick cream

Method:
Put raisins, rum essence and water into a small saucepan and bring to the boil. Take off the heat and allow to cool.

Place egg yolks, golden syrup and vanilla extract in a large bowl and beat with an electric mixer for 5 minutes.

Add cream and beat for a further 2 minutes.

Place in a lidded plastic container for 45 minutes in the freezer.

After 45 minutes remove ice cream from freezer and fold through rum and raisins thoroughly. Return to freezer overnight.

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