What could possibly be nicer than an ice cream on a hot sunny day? And a Rum and Raisin ice cream? Spot on.
This weekend saw us celebrating the twins 8th birthday! I know I say it every year but … where has all that time gone?
The girls have really grown up this year and are now in a funny ‘nomads land’ between being young girls interested in princesses and unicorns and older girls in to music and independence. I have to say it’s an age I love and cherish, I remember Megan and I at this stage too where we would enjoy some wonderful mum and daughter moments together.
The twins also brought home their school reports on Friday and Dad and I are two happy parents having seen that the girls behave well, interact well and are performing well at school too.
We have a few targets to work on over the summer including neat handwriting and the more difficult times tables like the 7s 8s and 9s. We also want to work towards a couple of Brownie badges over the summer too, a Writing one and a Reading one.
In fact this is the last week of school and then we have a wonderful lazy summer ahead, my first working summer which will be a bit of an eyeopener.
Back to ice cream ..
Rum and Raisin ice cream recipe
I thought it was time to please the adult members of the family with an ice cream that has a drop of alcohol in it. I chose Rum and Raisin as it is a classic favourite and a reminder to a Cuba Libra drink of rum and coke which is a summer favourite too.
The raisins are soaked in rum for at least 24 hours so they puff up nicely and a drop of dark rum is added to the ice cream too so it’s probably best not to let the younger members of the family too close. With all the cakes and sweets on the table this year, and some Stracciatella in the freezer I went ahead with my boozy Rum and Raisin plan.
- 200g raisins
- 200ml Dark Rum
- 500 ml whipping cream
- 250ml whole milk
- 5 egg yolks
- 110g caster sugar
- 1 tsp cinnamon
- Place the raisins in in a bowl and cover with the rum, leave to one side for at least 24 hours, the longer the better.
- Place the cream and milk into a heavy based saucepan and heat the mixture until it simmers - once you see a few bubbles around the edge of the pan you're done. Do not let it overheat as the mixture will separate.
- Meanwhile beat the egg yolks, sugar and cinnamon in a bowl until pale and thick.
- Slowly whisk the cream mixture into the egg mixture.
- Clean the saucepan and return the mixture back to a low heat. Stir constantly until the mixture coats the back of the spoon.
- Pour the mixture into a heat proof bowl, cover with clingfilm on top of the creme anglaise to prevent a skin forming and once at room temperature, chill in the fridge until ready to use.
- Pour the mixture into the ice cream bowl, set the ice cream maker to the desired setting and churn.
- Once the machine sounds for mix ins, add the raisins to the mixture and a drop of the rum that has been used. Not too much as the ice cream won't set.
- Once the mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.
Like ice cream? Hhere are my other ice cream recipes to date