Rum & Raisin Ice Cream
Serve 1.5L
Ingredients
(A)
150g/1 cup large raisins soak with 60ml/4 tbsp rum or brandy (3-4 hours or overnight)
(B)
4 eggs yolk
75g/6 tbsp icing sugar or caster sugar
1 tsp cornflour
(C)
300ml/1 ¼ cup semi skimmed milk or low fat milk
(D)
300ml/1 ¼ cup whipping cream
Serve with ice cream cones or dessert biscuits.
Method
1. Whisk (B) in a blender until mixture is thick and foamy.
2. Pour (C) into a saucepan and bring it to boil just below boiling point. Remove from heat and gradually whisk it into mixture (B) then pour the mixture (B+C) back to saucepan. Cook over a gently heat, stirring constantly until custard thickens and is smooth. Remove from heat and leave to cool.
3. Whisk (D) into the custard mixture.
4. Pour the ice cream mixture into the bucket. Turn to 50-45 minutes depend how chilled is the mixture.
5. 15 minutes before the finishing process, fold the soaked raisins into the ice cream mixture.
6. If you want a hard texture, freeze the ice cream till firm enough to scoop.
Equipment used
Cuisinart Ice Cream Maker ICE-50BC
Cuisinart Blender CBT-500 or
Cuisinart Food Processor MP-14
Prepared by: Bee Bee 2009
West Metric Sdn Bhd (759-716-M)
No.66, Jalan SS 2/55, 47300 Petaling Jaya. Selangor Darul Ehsan, Malaysia.
Tel: 603-7877 5216/ 7877 5261 Fax: 603-7877 5273
™
Ingredients
(A)
150g/1 cup large raisins soak with 60ml/4 tbsp rum or brandy (3-4 hours or overnight)
(B)
4 eggs yolk
75g/6 tbsp icing sugar or caster sugar
1 tsp cornflour
(C)
300ml/1 ¼ cup semi skimmed milk or low fat milk
(D)
300ml/1 ¼ cup whipping cream
Serve with ice cream cones or dessert biscuits.
Method
1. Whisk (B) in a blender until mixture is thick and foamy.
2. Pour (C) into a saucepan and bring it to boil just below boiling point. Remove from heat and gradually whisk it into mixture (B) then pour the mixture (B+C) back to saucepan. Cook over a gently heat, stirring constantly until custard thickens and is smooth. Remove from heat and leave to cool.
3. Whisk (D) into the custard mixture.
4. Pour the ice cream mixture into the bucket. Turn to 50-45 minutes depend how chilled is the mixture.
5. 15 minutes before the finishing process, fold the soaked raisins into the ice cream mixture.
6. If you want a hard texture, freeze the ice cream till firm enough to scoop.
Equipment used
Cuisinart Ice Cream Maker ICE-50BC
Cuisinart Blender CBT-500 or
Cuisinart Food Processor MP-14
Prepared by: Bee Bee 2009
West Metric Sdn Bhd (759-716-M)
No.66, Jalan SS 2/55, 47300 Petaling Jaya. Selangor Darul Ehsan, Malaysia.
Tel: 603-7877 5216/ 7877 5261 Fax: 603-7877 5273
™
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