Thursday, October 14, 2010

Home-made Rum and Raisins ice cream

Since I was little I remember myself trying to recreate an ice cream. It is one of the things that I always considered impossible. The first time, I saw at some old cartoon a robot-nanny mixing in a special device incorporated into her chest, milk, butter and sugar and turning all that into vanilla ice cream cones. I took that for granted and tried it myself! I mixed all those in a glass and put it in the freezer. The result was (obviously) disappointing! But please, give me a break! I was something like 5 or 6 :P

Through the years I tried freezing fruit juices, mashed water melon and even juice mixed with milk. Nothing ever worked! In best case scenario I would get frozen fruit cubes. So with the time I gave up on my dream to make my own ice cream. Of course that was before the Internet-era (omg, am I that old?!).

Once I was googling for summer desserts and I accidentally found a recipe for a Rum and Raisin ice cream. Given that this is one of my all time favorite flavors, of course I had to try it right away. And God it was amazing!!!


2 tbsp rum or rum essence (well if you use a bit more there is no harm!)
125 gr raisins (again if you are raisin - fan feel free to add a bit more)

75 gr sugar

125 ml water
3 egg yolks

1 tsp vanilla essence or 2tbsp vanilla sugar

450 ml double cream (it is important that you use a thick heavy cream (at least 30% fat), otherwise the ice cream won't be creamy enough)

In a small bowl mix the raisins with rum or rum essence and set aside ti marinade.
2. In a heavy sauce pan add water and sugar and and stir over a low heat until the sugar has dissolved. Increase the heat and boil for few minutes.
3. In a bowl whip the egg yolks with vanilla essence or vanilla sugar until creamy. Keep beating the mixture and pour the hot syrup.
4. Let the mixture cool for some minutes and then add the raising with all the liquid.
5. In a separate bowl whip the cream until just stiff (you could use a mixer but don't beat too much, otherwise you'll get butter) and then add it to the eggs and raisins mixture.
6. Pour the mixture in a shallow container and place in the freezer. After about 1 hour, or when the ice cream is partially frozen return the ice cream to a bowl and beat well. Return to the container and freeze for 1 more hour. Repeat this step one more time and it's ready to eat.

This ice cream is sooo easy to prepare (well maybe just a bit messy) and it is sooo good that it's impossible to maintain it in your freezer and not to eat it for breakfast, lunch and dinner. With all the consequences of course. Again, don't try to count the calories, I think it's better when you don't know!

PS: The picture is not really mine, because it's been some time since I haven't made this ice cream. I borrowed the picture from Comemberu blog, which uses sort of similar recipe for this ice cream.

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