Ingredients:
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
Method:
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
Method:
- 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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