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how to make rum raisin ice cream

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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

1

13.78 oz of Sweetened condensed milk (390 g)

2

10.58 oz of Heavy cream (300 g)

3

2 tsp of Rum essence 0.34 fl oz (10 mL)

4

7.05 oz of Raisins(200 g)

5

1/2 cup of Rum 4.06 fl oz (120 mL)

6

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&#039;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.

Foto 3