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

Stracciatella ice cream

I discovered Stracciatella ice cream when I lived in Italy, an ingenious solution of getting a quick chocolate fix within a creamy white basic ice cream. It kind of made me think I was doing well by not giving into the double chocolate ice cream that was my tempting me from the corner of my eye.

Have you ever been to Italy and come across one of their massive ice cream freezers which have a range of anything from 8 – 30+ different flavours?

ice cream Italy Bardolino

When I lived in Italy we had an ice cream freezer in the bar of the hotel and we made our own ice cream. Of course, we had an industrial machine which churned the flavours to the creamiest gelato in town. My brother in law during his school summer holidays, which last 3 months on the continent, would make the ice creams needed every morning ready for the busy afternoon trade.

And busy it was. In high season he could make anything up to 10 new flavours every day.

We had half of the freezer dedicated to creamy flavours like vanilla, fior di latte, chocolate, coffee and stracciatella and the other half dedicated to fruity flavours like strawberry, raspberry, melon, kiwi and blackberry.

Can you imagine the luxury of choosing an ice cream every day?

When my younger brothers came out on a summer holiday in the early years of my time in Italy, they were both still at school. I think my youngest brother must have been about 12 and was, at the time, a huge fan of ice cream.

My ex asked him if he wanted an ice cream to which the reply was obviously, yes please. My ex asked which flavours he would like to try and my cheeky brother replied, ‘All of them please.’ with a huge smile on his face.

Not to be beaten, one ball of each flavour was carefully and beautifully served in a large glass bowl and placed in front of him. My younger brother stared in disbelief – and glee – at the amount of ice cream that was in front of him, as my ex smiled and walked away saying to me, ‘He asked for every flavour so I gave him every flavour, I want to see if he can get through that!’ The challenge was on.

He ate the lot.

He worked his way through about 20 balls of ice cream and didn’t bat an eyelid much to my ex’s disappointment.

Stracciatella ice cream

What I love about about the Stracciatella recipe is it uses ‘Fior di Latte’ as a base. Translated that’s the ‘flower of the milk’ or better known to us as the cream of the milk, so a very simple base with the addition of choc chips.

Now I didn’t have any choc chips to hand but I did have a block of the finest dark chocolate which isn’t everyone’s cup of tea but tiny slithers in the midst of the creamiest ice cream could be a perfect combination right? Like a bitter sweet explosion, one after another.

I gave it a go and am happy to report it was very well accepted!

Stracciatella ice cream recipe

5.0 from 1 reviews
Stracciatella ice cream
 
Prep time
Total time
 
A basic ice cream recipe with the addition of finely chopped dark chocolate slithers
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 1 litre
Ingredients
  • 250 ml whipping cream
  • 315 ml whole milk
  • 240g sweetened condensed milk
  • 1 tsp vanilla extract
  • 150g dark chocolate finely chopped
Instructions
  1. Place the cream, milks and vanilla into a large jug and stir to combine.
  2. Refrigerate until cold.
  3. Pour into the ice cream bowl of the Smart Scoop, set to the desired setting and churn.
  4. When add ins beeps add the chocolate chips.
  5. Once finished transfer the mixture to a freezer safe container and freeze.

Love ice cream? Here are our recipes so far

Rose, pistacchio and mixed berry

Cadbury’s Creme Egg

Double chocolate and smarties

 

rose pistacchio and mixed berry ice cream

When we were sent the fabulous Sage Smart Scoop I decided to come up with an ice cream for every event throughout the year, for Mother’s Day I have concocted a Rose, pistachio and mixed berry ice cream.

sage appliances

For Mother’s Day I wanted to choose a delicate taste and use feminine colours, pink of course, is as girly as you can get and it appealed to ladies of all ages around my table this weekend.

Rooh Afza syrup

One of my ingredients is rose water, it is used a lot in Indian cuisine so that’s where I started my research and came across this product called Rooh Afza. A syrup used to make drinks and add to desserts, it also adds that lovely shot of pink. I found edible rose petals which look so pretty on top of the serving but I didn’t use them in the ice cream. What I did add to the mix was a handful of mixed berries!

The last ingredient to mention is pistachio, I bought a bag of them, shelled them, crushed them and added some to the ice cream mix and kept some back to sprinkle across the top.

rose pistacchio and mixed berry ice cream

Rose, pistachio and mixed berry ice cream

5.0 from 3 reviews
Rose, pistachio and mixed berry ice cream | Mother's Day
 
Prep time
Cook time
Total time
 
A rose, pistachio and mixed berry ice cream which has a wonderful pink colour and a delicate taste that has been likened to Turkish delight.
Author:
Recipe type: Dessert
Cuisine: British - Asian influence
Serves: 1 litre
Ingredients
  • 150g frozen mixed berries
  • 180g sugar
  • 100g crushed pistachios + extra for decor
  • 200 ml heavy whipping cream
  • 200ml double cream
  • 70ml Rooh Afza bottled rose flavored syrup
  • 2 tsp rose water
  • Sprinkle fresh organic rose petals and crushed nuts to decorate.
Instructions
  1. Combine the frozen mixed berries and the sugar in a bowl and leave in the fridge to chill
  2. Simmer the cream, the berry mixture, the sugar and the coarsely crushed nuts for about 12 minutes. Once completed, place in the fridge to chill, this can take at least half a day.
  3. When ready to make the ice cream, add the cream mixture to the ice cream maker, add the Rooh Afza and rose water, set to churn to the hardness desired.
  4. Once done, turn into the serving dish and freeze for at least 6-8 hours.
  5. Take out of the freezer 30 minutes before serving and sprinkle the top with edible rose petals and crushed pistachio nuts.
  6. Serve with dry biscuits and mixed berries.
rose, pistachio and mixed berry ice cream

My Sage Smart Scoop observations so far

The first thing to tell you is, it is a heavy piece of equipment and one that will need to find its place and stay there as you won’t want to be lugging this bad boy about too much. It comes with a message to say that it must always be kept upright and this is to do with the internal mechanisms. Therefore, I have found a spot that is not in the way where the Smart Scoop can sit on the side and is close to a plug for when I want to use it.

It is very simple to use and has different settings for sorbets, frozen yoghurts and ice cream with different degrees of hardness.

The container that holds the ingredients and acts as a mixer is easy to get in and out, it is also simple to clean in hot soapy water, there is a plastic see through lid that sits on top which has an opening if you wish to add an ingredient for the last churning cycle.

Our first ice cream was an Orio cookie vanilla mixture, taken out of the book that accompanies the machine, it was easy to use and gave us all the confidence we needed to move on to more exciting tastes.

Next up is our Easter Egg flavour – watch this space!