RUM AND RAISIN ICE-CREAM HOMEMADE

5 Ingredients: Rum and Raisin Ice-Cream
For the Rum and Raisin Ice-Cream:
¾ cup raisins
¼ cup dark sweet rum
2 cups full cream milk
1 cup thickened cream
¼ cup maple syrup
Instructions
Freeze your ice-cream maker bowl for at least 12 hours, or as indicated by manufacturer’s instructions.
Place raisins and dark sweet rum in a small saucepan and bring to a boil over low heat. Take off the heat, transfer to a small bowl and allow to cool.
In a large bowl whisk together milk, thickened cream and maple syrup until blended.
Pour mixture into your ice-cream maker and churn for 20 minutes. Add cooled rum and raisins,. Churn for another 10 minutes or until the mixture is thick and resembles soft-serve ice-cream.
Transfer to a freezer-safe dish, cover and freeze for at least 2 hours.
Thaw out for 5 minutes before serving.*Wholesome cook*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/rum-and-raisin-ice-cream-homemade.html

Making Ice Cream Without an Ice Cream Maker

1. Prepare the custard base as directed in the recipe (including chill time in the refrigerator).
2. Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a freezer-safe bowl or container (if not already in one). Cover tightly with plastic wrap or an airtight cover. Place in the freezer and allow to freeze for 2 hours.
3. Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.
4. Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in any add-ins at this point (chocolate chips, cookie chunks, etc.). Do not beat with the hand mixer after the add-ins have been mixed in.
5. Pour into a plastic airtight freezer container, leaving at least ½-inch space at the top. Cover and place the container in the freezer and allow the ice cream to freeze until firm.
Source: How to Make Homemade Ice Cream Without an Ice Cream Maker (RecipeTips.com) http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/rum-and-raisin-ice-cream-homemade.html

 

Rum en Rosyntjieroomys
Wat is jou gunsteling-herinnering van roomys-eet? Hier is 'n resep vir rum en rosyn-parfait uit die nuwe Karoo-kookboek Veld to Fork (skrywer Gordon Wright' fotograaf Sean Calitz)
Bestanddele
8 eiergele
250 ml warm suikerstroop*, gemaak met 200 g suiker en 600 ml water, afgekook tot ‘n dik stroop
100 g rosyntjies
35 ml rum
250 ml vars room, geklop
Metode:
Maak die warm suikerstroop*.
Klits die eiergele en voeg dit by die warm suikserstroop. Verhit dit stadig vir 5 minute, terwyl jy aanhou roer.
Die mengsel moenie kook nie.
Haal van die plaat af en voeg die rosyntjies by.
Hou eenkant tot ten volle afgekoel.
Voeg die rum en die geklopte room by, roer tot goed gemeng.
Giet in ‘n houer (‘n broodpannetjie is ‘n goeie idee) en vries oornag.Kyknet Kokkedoor *Lekker Resepte vir die Jongergeslag>> http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/rum-and-raisin-ice-cream-homemade.html