Ingredients:
• Put the raisins in a pan, add the rum and bring to the boil. Remove from the heat and leave the mixture to steep.
• Put the egg yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2–3 minutes until it has a mousse-like consistency. Pour into the cream, and whisk for 3–4 minutes until thick.
• Pour the mixture into a large roasting tin, and freeze for 1 hour or until it begins to harden around the edges.
• Add the soaked fruit and any remaining liquid to the ice cream, and mix well. Put back in the freezer for 45 minutes, then spoon into a sealable container and freeze for at least 21⁄2 hours
- 250g/9oz raisins
- 100ml/31⁄2fl oz dark rum
- 4 large egg yolks
- 3 tablespoons golden syrup
- 1 tablespoon treacle
- 600ml/1pt double cream,
- whipped
• Put the raisins in a pan, add the rum and bring to the boil. Remove from the heat and leave the mixture to steep.
• Put the egg yolks, syrup and treacle in a small bowl. Whisk with an electric mixer for 2–3 minutes until it has a mousse-like consistency. Pour into the cream, and whisk for 3–4 minutes until thick.
• Pour the mixture into a large roasting tin, and freeze for 1 hour or until it begins to harden around the edges.
• Add the soaked fruit and any remaining liquid to the ice cream, and mix well. Put back in the freezer for 45 minutes, then spoon into a sealable container and freeze for at least 21⁄2 hours
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