September 2, 2022

How to make Rum & raisin ice cream

Rum & raisin ice cream







Cook Time

265-370 Min


  • 250g/9oz raisins
  • 100ml/3 1⁄2fl 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 2 1⁄2 hours.
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