How to Make Rum Raisin Ice Cream
PrintIn the summer, there's nothing better than a delicious homemade ice cream. Let's check out this delightful rum-soaked raisin ice cream.
Servings 9 scoops
Calories 355kcal
Equipment
- Mixer
- Refrigerator
Ingredients
- 13.78 oz of Sweetened condensed milk (390 g)
- 10.58 oz of Heavy cream (300 g)
- 2 tsp of Rum essence 0.34 fl oz (10 mL)
- 7.05 oz of Raisins (200 g)
- 1/2 cup of Rum 4.06 fl oz (120 mL)
- 1 cup of Heavy cream fresh 8.11 fl oz (240 mL)
Instructions
- In a saucepan, combine the sweetened condensed milk and the heavy cream with the whey and cook over medium heat, stirring constantly.
- When it starts to boil, cook for 5 minutes and turn off the heat.
- Remove from heat and add the rum essence, stir.
- Transfer to a container and freeze for at least 3 hours.
- Meanwhile, hydrate the raisins with rum, leave for at least 3 hours (if you don’t consume alcoholic beverages, hydrate with warm water and add 1 tablespoon of rum essence to flavor the water).
- After this time, beat the fresh cream in the mixer until whipped cream form and set aside.
- Remove the condensed milk cream from the freezer and transfer it to a bowl, beat until creamy.
- Now add the whipped cream gradually and mix gently.
- When homogeneous, add the already hydrated raisins, and if you don't want it too alcoholic, you can strain.
- Stir a little more.
- Transfer to an ice cream container and put on the top more hydrated raisins and let it chill thoroughly.
- It yields 1 liter of ice cream.
Notes
Tips:
– Valid to: 3 months in the freezer.
