Rum Raisin Ice-cream 冧酒提子雪糕

OK, I promise, it is the last ice-cream recipe in this summer. It feels like autumn in UK anyway. So this Rum & Raisin ice-cream has become Mr P’s favourite of the year! He keep praising the flavour and the texture. Cause we add alcohol into the ice-cream, it makes the ice-cream so much easy to scoop with the perfect texture.

It is again, non condensed milk recipe. Personally I really don’t like using condensed milk to make ice-cream. While using cream, milk and egg yolk, make it so much richer and better flavour. Try this adult-only ice-cream and hope you like it!

OK, 這是今年最後一個雪糕食譜！現在的英國溫度已是秋天，我已把雪糕機放回儲物室，明年再見囉！這個是Mr P 最最最喜歡的雪糕口味-冧酒提子雪糕。

做法超簡單，又是用我唯一的雪糕食譜來做。老實說，用牛奶、忌廉和蛋黃做的雪糕，真的比用煉奶做的更香濃、更幼滑。大人限定雪糕，快試試！

Soak the raisins into rum overnight.

In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

Pour the mixture in a bowl, cover directly with cling film. Let it cool, then chill in the fridge overnight.

Churn the mixture with your ice-cream maker, add in the soaked raisins and the remain rum. Enjoy!

*if you don’t have an ice-cream machine, you can pour the ice-cream base into ice cube tray, freeze it overnight. The next day, take the ice cube out and blend in a blender until smooth. Enjoy!

將提子乾浸入冧酒內，過夜。

將糖、淡忌廉和牛奶放入煲內，拌勻。用中火煮至周邊有氣泡，離火。

在另一大碗內，打發蛋黃，然後加入一半煮過的液體，不停攪拌。

再將所有液體倒回煲內，用中小火煮，不停攪拌至濃稠。

將卡士達醬倒入大碗內，用保鮮紙直接蓋在上面。待涼後放入雪櫃內雪過夜。

拿出來放入雪糕機內，按指示完成。在中途加入提子乾和餘下的冧酒。

*如果沒有雪糕機，也可以將煮好的雪糕液體倒入製冰格，雪過夜。然後拿出冰粒，放入攪拌機內再打均便可

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Rum Raisin Ice-cream

Prep Time

15 mins

Cook Time

15 mins

Total Time

13 mins

 

Course: Dessert

Keyword: ice-cream

Servings: 6

Ingredients

• 120 g Sugar 糖
• 300 ml Heavy Cream 淡忌廉
• 100 ml Milk 牛奶
• 6 Egg Yolks 蛋黃
• 200 g Raisins 提子乾
• 100-120 ml Rum 酒

Instructions

1. Soak the raisins into rum overnight.

2. In a saucepan, add sugar, heavy cream and milk, mix well. Cook under medium heat till simmer.

3. In a large bowl, beat the egg yolks, then gradually add in half of the cooked mixture. Keep whisking at the same time.

4. Pour all the mixture back to the saucepan, cook under medium low heat, keep stirring until it thick enough to coat the back of a spoon.

5. Pour the mixture in a bowl, cover directly with cling film. Let it cool, then chill in the fridge overnight.

6. Churn the mixture with your ice-cream maker, add in the soaked raisins and the remain rum. Enjoy!

7. *if you don't have an ice-cream machine, you can pour the ice-cream base into ice cube tray, freeze it overnight. The next day, take the ice cube out and blend in a blender until smooth. Enjoy!

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