Friday, December 26, 2008

Rum N Raisin Icecream

I was really happy when I found an ice-cream receipe that didn't require the use of an ice-cream maker - coz I don't own one :P Even more overjoyed when it was a rum n raisin one. I am a fan of anything that is slightly spiked, although I cannot bring myself to sip anything alcoholic (maybe with the exception of bailey's cream).


1/2 cup raisins

1/2 cup rum (I used Meyers)

150g icing sugar

600ml thickened cream (I used Bulla)

Soak raisins in rum overnight. Drain raisins and mix the rum liquid with the icing sugar. Add cream and allow the electric mixer to mix the stuff well till thickened. Freeze overnight.

DH thought it was a little overspiked, but I thought it still tasted fine. The cream tasted really creamy, wonder if I should replace some with milk instead next time?


Anonymous said...

Looks delicious! Can I have some?

Finally know what's thickened cream used for. Bought a packet the other day, mistaking it for whipping cream. Tried whipping and nothing happened. In the end, threw away the whole lot ;p


Beary said...

Thanks, B. It was intoxicating yummy. :P

I find thickened cream a little too creamy for ice-cream (for my taste), do you think adding some milk would be good?

Anonymous said...

Saw one recipe for icebox. Heavy cream is used instead. Not sure if there's a difference.


Beary said...

it would be well worth a try :)

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