Rum, raisins & hazelnuts ice cream
Preparation : 20 min
Cooking : 10 min
Total time : 12 h 30 Rest : 12 h
6 people
150 g of dried raisins
50 g of roasted hazelnut chopped
40 ml of rum
4 egg yolks
150 g of caster sugar
400 ml of full cream milk
300 ml of cream
1 pinch of salt
RECIPE STEPS
1
Combine the dried raisins with the rum and allow to soak overnight. Meanwhile, prepare the ice cream base/custard.
- 150 g of dried raisins
- 40 ml of rum
2
In a bowl, whisk the egg yolks with the sugar until pale.
- 4 egg yolks
- 150 g of caster sugar
3
In a saucepan, add the milk and cream together and gently heat the milk and cream until warm.
- 400 ml of full cream milk
- 300 ml of cream
4
Take off from the stove and quickly whisk the eggs with the sugar into the warm milk and cream. Continue to whisk the egg mixture to prevent it from curdling into a scrambled egg. To test the custard base, it should be like thick pouring cream and coats the back of a spoon.
5
Pour the custard base through a strainer and then place it in the refrigerator and to cool completely (this could take overnight).
6
Once the custard has cooled, turn the Gelato Expert on.
7
Select the ICE-CREAM programme. Add the ice cream base into the bowl. Strain the rum from the dried raisins and add the rum to the custard base.
8
At the end of the ice cream programme, add the dried raisins that were soaked in rum and the toasted hazelnut as well. The paddle will stir it through the ice cream.
Recipes submitted by consumers are not tested by Magimix.