Rum and Raisin ice cream recipe

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.

5.0 from 1 reviews
Rum and Raisin ice cream recipe
 
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A boozy rum and raisin ice cream for the older members of the family to enjoy
Author:
Recipe type: ice cream
Cuisine: dessert
Serves: 1 litre
Ingredients
  • 200g raisins
  • 200ml Dark Rum
  • 500 ml whipping cream
  • 250ml whole milk
  • 5 egg yolks
  • 110g caster sugar
  • 1 tsp cinnamon
Instructions
  1. 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.
  2. 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.
  3. Meanwhile beat the egg yolks, sugar and cinnamon in a bowl until pale and thick.
  4. Slowly whisk the cream mixture into the egg mixture.
  5. Clean the saucepan and return the mixture back to a low heat. Stir constantly until the mixture coats the back of the spoon.
  6. 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.
  7. Pour the mixture into the ice cream bowl, set the ice cream maker to the desired setting and churn.
  8. 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.
  9. 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

Rose, pistacchio and mixed berry

rose, pistachio and mixed berry ice cream

Cadbury’s Creme Egg

Cadbury creme egg ice cream

Double chocolate and smarties

double chocolate ice cream

Stracciatella

Stracciatella ice cream

Cadbury creme egg ice cream

Hello and welcome back to the ice cream takeover here at Mari’s World.

Having kicked off with the wonderfully popular rose, pistachio and mixed berry ice cream for Mother’s Day we’ve been putting our heads together to come up with an equally appealing Easter suggestion. A Cadbury Creme Egg ice cream!

We had the most delicious ice cream yet this weekend when we had a go at making this scrumptious Easter inspired gelato. We decided that Cadbury’s Creme Eggs are possibly our favourite Easter treat and so that was our starting point.

We found a great base using egg yolks this time and they also give a wonderful light yellow colour to the cream mixture too. We found some chocolate caramel shavings that we added in as well because, why not? Our Easter ice cream was to be about indulgence. The spring has almost made it and we are stepping in to the fun season with a skip in our step and a song in our heart.

There is a bit of preparation for this ice cream which then has to cool down to room temperature or even better fridge temperature to make life easy for your ice cream maker so do bear that in mind when it comes to allowing time.

We served it up to our guests at the weekend and everyone agreed it was delicious so let’s not waste any more time and get writing the recipe.

Cadbury Creme Egg ice cream

Mari’s World catch up

Just a quick catch up on the Mari’s World household, we have had a recent Parent’s Evening and Mr Harris mentioned that both twins are doing very well indeed, exceeding in their literacy and reaching expected levels in maths. He said one of the twins is showing great potential with her writing using words that are unexpected for year 3 and in the right context too but she needed to put more effort into her handwriting which, in all fairness was very scruffy. So, we’ve been practising that and also I signed them both up to Mathletics as they are both ‘afraid’ of maths and will cry ‘I can’t do that! rather than have a go.

Dad is itching to get his caravan out of hibernation and dreams of taking us all off somewhere very soon. We heard our favourite local camping park down in Thanet has been bought by new people who have decided that dogs can come too, this is great news as we had to stop going once Baxter joined our family.

Talking of Baxter, he’s had a haircut and is looking very dapper indeed after an initial bodge job which broke my heart. I shan’t be returning there again! Fortunately a lovely local lady came to the rescue, a trained dog groomer she has trimmed him up to perfection. He is a very smart boy now and also looks as if he’s lost a few pounds too! Shame that method won’t work for me.

I seem to be on a constant steady gain since the beginning of the year which is quite depressing. I’m putting it down to age as next month I turn 50 (eek!) but more about that in another email as I am trying not to think about it. I’m still loving my new job and have clocked up 5 months now!

Things to look forward to include: My birthday at the end of April, a trip to Sorrento in Italy to watch our friends getting married and an All Inclusive holiday to Lanzarote over May half term, dad’s excited about the buffet whereas I can’t wait to see Lanzarote.

Enjoy this delicious Cadbury Creme Egg Ice cream.

5.0 from 3 reviews
Cadbury's Creme Egg ice cream
 
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It's here, the best ice cream in the world. Our Easter special is Cadbury Creme Egg ice cream and it is so good you'll need to make some more.
Author:
Recipe type: ice cream
Cuisine: British
Serves: 8
Ingredients
  • 250 ml milk
  • 125g sugar
  • 500 ml double cream
  • pinch of salt
  • 2 tsp vanilla extract
  • 3 egg yolks
  • 12 mini Cadbury Creme Eggs chopped
  • 100g chocolate caramel shavings (used for cake decorations)
  • a handful of Cadbury Mini Eggs for garnish
Instructions
  1. Warm the milk, sugar, half of the cream and salt in a saucepan. Add the vanilla extract and then take off the heat allowing it to come back down to room temperature.
  2. In a small bowl beat the egg yolks, add a dash of the room temperature milk mixture and whisk. Add the rest of the milk mixture and return to the saucepan.
  3. Stir the milk mixture over a medium heat until thickened. Add the remaining double cream and stir well. Place in the fridge to cool down.
  4. Once cooled pour into the ice cream maker and start to churn. When the time is signalled for add ins, pop in your chopped Cadbury Creme Eggs and the chocolate shavings.
  5. Once completed, transfer to a tub and place in the freezer until time to serve.
  6. If you are freezing by hand, place the custard in the fridge to cool then in the freezer and every 30 - 45 minutes bring the mixture out and whisk it. When almost frozen add the chopped mini eggs and stir.
  7. Garnish with shopped Cadbury Creme Eggs and Cadbury mini eggs plus a few shavings.