how to make rum raisin ice cream
In the summer, there's nothing better than a delicious homemade ice cream. Let's check out this delightful rum-soaked raisin ice cream.
PORÇÕES9 scoops
CALORIAS355 Kcal
PREP.3h
COZ. 10m
TOTAL3h 10m
COZINHABrazilian
INGREDIENTES
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 fresh8.11 fl oz (240 mL)
INSTRUÇÕES
1
<p>In a saucepan, combine the sweetened condensed milk and the heavy cream with the whey and cook over medium heat, stirring constantly.</p>
2
When it starts to boil, cook for 5 minutes and turn off the heat.
3
Remove from heat and add the rum essence, stir.
4
Transfer to a container and freeze for at least 3 hours.
5
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).
6
<p>After this time, beat the fresh cream in the mixer until whipped cream form and set aside.</p>
7
Remove the condensed milk cream from the freezer and transfer it to a bowl, beat until creamy.
8
Now add the whipped cream gradually and mix gently.
9
<p>When homogeneous, add the already hydrated raisins, and if you don't want it too alcoholic, you can strain.</p>
10
Stir a little more.
11
<p>Transfer to an ice cream container and put on the top more hydrated raisins and let it chill thoroughly.</p>
12
<p>It yields 1 liter of ice cream.</p>
Observações e Fotos
Tips:
- Valid to: 3 months in the freezer.
