Caramelized Rum and Raisin Ice-cream
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 20795 times
Perfect to serve at an elite gathering, the Caramelised Rum and Raisin Ice-Cream has a very strong flavour of rum, which is made even more exciting by the interplay of caramelised sugar. It is important to allow the rum and raisin mixture to ferment for a few hours, to improve its pungency. Add it to the ice-cream only after it is semi-set, otherwise you will not get the accurate flavour and texture. Although it seems like a long procedure, it is actually easy to prepare compared to the fantastic outcome!
For the rum-raisin mixture- Combine the rum and the raisins in a small bowl, mix well and cover with a lid and keep aside for 4 hours.
How to proceed- Combine the cornflour and ¼ cup of milk in a small bowl, mix well and keep aside.
- Combine the remaining 2 ¼ cups of milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the milk-cornflour mixture, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep aside.
- For caramelizing the sugar, add the sugar in a small non-stick pan, and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Gradually add it to the milk, while stirring continuously, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Cool completely, add the fresh cream and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours.
- Pour the milk- mixture into a mixer and blend till smooth.
- Transfer the milk-mixture in a deep bowl, add the rum-raisin mixture and mix well.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
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Nutrient values (Abbrv) per serving
| Energy | 343 cal |
| Protein | 4.7 g |
| Carbohydrates | 41.8 g |
| Fiber | 0.5 g |
| Fat | 13.4 g |
| Cholesterol | 13.3 mg |
| Sodium | 25.4 mg |
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