Friday, October 7, 2011

Chocolate Rum And Raisin Ice Cream

Yum yum yum..thats all I can say for now.  You definitely have to try this. I guess making your own ice cream somehow makes it extra special.  The rum used here makes this chocolate ice cream extra tastier  and I absolutely love the raisins.  This time I did not use a low fat milk but instead mixed it with some whole milk so that its a little creamier but of course you can make it with low fat milk without worrying about compromising the taste.

Source:  Redneck Waitakere


1½ cup low fat milk
15g cocoa powder
100-120g sugar
2 large eggs
pinch salt
1 cup whipping cream or heavy cream

2 Tbsp rum
25g  cocolate, roughly chopped or raisins

(If using raisin, I just soak the raisin with 1 tbsp rum just before adding them in)

  • Pour milk, sugar and cocoa into a saucepan. Heat on medium-low to a simmer point (do not allow to simmer).
  • In another container whisk the eggs. Gently whisk the hot milk into the egg mixture to temper it.
  • Return the entire mixture, half the cream, and salt into the saucepan and heat on medium-low heat until custard consistency stirring all the time (5-10 minutes). Run a finger down the center of the spoon, and if a line remains separating the two custard halves, then your custard is thick enough and done. 
  • Remove custard from the heat. Lightly whip the remaining cream and add to the custard. This helps to cool the custard and prevents it from cooking further.
  • Add the alcohol. Stir well to combine. Strain for a smoother ice cream (optional).
  • Cover the top of the mix with a clingwrap to prevent a skin from forming.
  • Refrigerate overnight to let the flavor develop.
  • Churn in ice cream machine and add some of the choc chunks or raisins. Spoon mixture into an airtight container, sprinkle the rest of chopped chocolate on top. Freeze for several hours.
  • Leave at room temperature for 5-10 minutes before serving.

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