Dairy Free Rum and Raisin Ice Cream

Dairy Free Rum and Raisin Ice Cream

I love making Dairy Free Vanilla Ice Cream, but it is also great to experiment with tastes. I like to create new recipes, so this is my dairy-free rum and raisin ice cream.

Ingredients:

100 g raisins

4 egg yolks

40 ml rum

70 g light muscovado brown sugar

400 ml coconut cream (tin)

Method:

Place the raisins in a bowl with the rum and set aside to soak.

Put the egg yolks and sugar into a bowl and beat with a mixer until the egg yolks are a light caramel colour.

Gently heat the milk in a saucepan.

Combine the egg and sugar into the hot milk and stir until combined.

Continue to heat the mixture for 2 minutes, stirring constantly. Ensure it does not boil.

Allow the mixture to cool in a refrigerator.

Once chilled, stir in the rum and raisin mixture and then place in ice cream machine as per instructions.

Transfer into the freezer.

Additional Notes:

I freeze my ice cream in small portions so one portion can be taken out at a time as required.

This will last up to 2 weeks in a freezer.

Remember not to waste the egg whites. Freeze them and save them for other recipes.

Equipment Used:

Bowl

KitchenAid Stand Mixer

Saucepan

Ice Cream Maker

Freezer containers.