April 03, 2016


Raisins - 75 gms
White rum - 4 tbsp
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml


  • Put the rum and raisin  in a small bowl and set aside to marinate.
  • Meanwhile, use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
  • Add vanilla essence to the single cream and gently heat to simmering point.
  • Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour. Gradually pour the hot cream into the egg mixture, stirring constantly.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
  • Pour into a large mixing bowl and allow to go cold.
  • Beat the double or whipping cream until it forms soft peaks and fold gently into the custard with the rum and raisins.
  • Pour into freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.

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