Friday, January 7, 2011

Treat Your Lady: Old Fashioned Rum & Raisin Ice-cream

Treat your lovely lady to a home-made ice cream delight
My lovely lady was gifted an ice cream maker for Christmas this year which means that the task of making said ice creamy treats has fallen in my lap. The first - and rather successful attempt I might add - was a rich Rum & Raisin delight. So good, in fact, I thought that I might share the recipe with you.

A delicious treat for the weekend
Old Fashioned Rum & Raisin Ice Cream 
Makes approxiamtely1 imperial pint or 8 scoops

300ml Unhomogenised organic milk
1/2 Cup white sugar
Pinch of salt
1 vanilla pod (split with seeds scraped)
1 egg (beaten)
250ml pure cream
Approximately 60ml Appleton Estate V/X rum (allow an extra tot or two for the chef)
3/4 cup Raisins
  1. Place the freezer canister of your ice cream maker in the freezer over night (for at least 12 hours at minus 15-20° Celsius).
  2. In a saucepan add milk, salt, sugar and vanilla pod (including seeds - it's black gold!) over a medium heat. Heat until milk it almost comes to the boil being careful not to let the mixture stick.
  3. Reduce heat. Gradually add half of the milk mix to your beaten egg stirring constantly to avoid cooking the egg. Add the milk/egg milk back into the pot. Stir regularly until the mixture slightly thickens - you're basically making a custard.
  4. Remove the mixture from the heat and allow to cool. Place the mixture in the fridge and chill well - preferably overnight. 
  5. Soak your raisins in rum. Appleton Estate V/X is my pick for a full flavoured rum at a good price point. I always have a bottle of this on hand. Soak for at least 6 hours and chill in your fridge as well. 
  6. Once the custard is well chilled remove the vanilla pod and beat in cream with a wire whisk. Add the Raisins and about 30ml of the raisin infused rum. 
  7. Pour the whole lot into your ice cream machine to churn and allow to freeze.
Depending on the quality of your machine you may need to pour the thickened mix into a container and place into the freezer to firm up a little. Enjoy the ice cream on its own, in an affogato or perhaps in a boozey spider - simply add a shot of rum into an old fashioned milkshake or sundae glass, a scoop of rum & raisin ice cream and top with Bundaberg root beer. Yum!  

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