Please note I use an ice cream maker to start the freezing process on this recipe, however if you do not own one this recipe will still work, just follow the alternative process for making this ice cream.
Also please note we use whole milk in this recipe and other types of milk may have a different outcome and consistency once frozen.
Some recommended items from our kitchen for making our ice creams…
- Ice cream maker isn’t really a must have but makes it much easier, and its totally affordable.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
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Rum & Raisin Ice Cream
- 200ml whole milk – 1 HexA or 6 syns
- 3 egg yolks
- 1 tablespoon cornflour – 1 syn
- 1 tablespoon sweetener
- 5 tablespoons quark
- 35ml dark rum – 3.5 syns
- 30g dried raisins – 4.5 syns
- In a heavy bottomed saucepan bring the milk slowly to the boil.
- In a jug whisk the egg yolks, sweetener and cornflour together until pale and fluffy.
- Pour in the hot milk whilst whisking as you do. Transfer back to the pan, add the rum and simmer until thickened and boiling.
- Plunge the pan in cold water and allow to cool completely.
- Stir through the raisins.
- Pour the mixture into your ice cream maker and follow the instructions that come with it. You want the mixture to be the texture of what you would get from an ice cream van. (Either serve now or freeze for a firmer ice cream).
- Transfer the ice cream to a freezer safe tub and freeze for up to 3 hours. Use a fork to beat it every hour to prevent any ice crystals forming.
- Take out the freezer a few minutes before you wish to serve.
If you do not have an ice cream maker just simply put the ice cream in a freezer proof tub and freeze for up to 7 hours using a fork to beat every hour.
Please note freezer times can vary depending on freezer so you would have to use your own judgement on freeze times, times stated are accurate for our own freezer and should only be used as a guide.