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Rum & raisin ice-cream
Rum & raisin ice-cream
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Prep Time:
145 minutes
Cook Time:
5 minutes
Total Time:
150 minutes
Indulge in homemade rum and raisin ice cream that surpasses store-bought versions.
Ingredients:
  • 250g raisins
  • 100ml dark rum
  • 4 egg yolks
  • 60ml (1/4 cup) golden syrup
  • 20ml (1 tbsp) treacle
  • 600ml thick cream
Instructions:
  • Combine plump raisins and fragrant rum in a pan. Bring to a gentle boil, then let the mixture cool and steep for optimal flavor infusion.
  • In the bowl of an electric mixer, combine egg yolks, golden syrup, vanilla extract, and treacle. Beat for five minutes until the mixture is thick. Add cream and beat for two more minutes. Transfer the mixture to a plastic container and freeze for 45 minutes until it starts to harden. Fold in rum and raisins until well combined. Freeze until firm.
  • Create delectable chocolate bowls by melting 200g of dark or milk chocolate in a bowl over simmering water. Allow the chocolate to cool. Dip an inflated balloon’s base into the chocolate, coat it well, and place it on a tray to set. Once hardened, gently deflate the balloon and remove it. Chill until serving.

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