Rum & Raisin ice cream recipe

Rum & Raisin ice cream

PREPARING THE RAISINS

Dark raisins

1/2 cups (chopped)

Good quality rum

1/2 cup

Soak the chopped raisins in the rum overnight before using.

MAKING THE SUGAR SYRUP

Brown Sugar  1 + 1/2 cups     

Water  1 cup    

Rum   1/2 cup

Pour sugar and water into a pan and bring to a boil. 

Reduce heat and simmer until all the sugar has melted completely.

Turn off fire. Add in 1/2 cup rum. Set aside to cool.

MAKING THE ICE CREAM

Whipping cream   350 ml    Fresh milk   250 ml  Sugar Syrup   all of what was prepared earlier

Dark Raisins soaked in rum   1/2 cup + all the rum that it was soaking in       

Pour all the ingredients into the ice cream maker's container. Mix well and taste before proceeding with the machine's instructions. Make certain that the mixture is sweet enough. You may also add more rum and adjust the alcohol level to what you desire. Turn on the ice cream maker according to instructions.

Note that alcohol requires a lower freezing temperature than water..... so do not be alarmed if your ice cream does not turn out thick and creamy as it normally would after the ice cream maker timer has stopped). It will solidify once you put it inside the freezer.

Spoon into individual serving containers and refrigerate for at least 3 hours before serving.

Makes 1.5 liters of ice cream