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Rum, raisin and hazelnut ice-cream
Rum, raisin and hazelnut ice-cream
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Prep Time:
670 minutes
Cook Time:
Total Time:
670 minutes
Create creamy ice cream with just 5 simple ingredients for a taste of summer delight.
Ingredients:
  • 300ml thickened cream
  • 1 litre vanilla custard
  • 187.50 ml rum
  • 250.00 ml raisins
  • 187.50 ml toasted hazelnuts, roughly chopped
Instructions:
  • With an electric mixer, whip cream in a large bowl until soft peaks form. Gently fold in custard. Transfer the custard mixture to a shallow 6-cup airtight container. Freeze for 5 hours or until it is nearly set.
  • Heat the rum in a saucepan over medium-high heat until hot but not boiling. Pour the hot rum over the raisins in a heatproof bowl, cover, and let stand for 5 hours.
  • In a food processor, blend semi-frozen ice-cream until creamy. Transfer to a bowl and mix in rum mixture and hazelnuts.
  • Transfer the ice-cream into a 7cm deep, 10cm x 21cm (base) loaf pan or a 6-cup capacity airtight container, ensuring a smooth surface. Cover and freeze overnight. Serve.

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