Dessert Recipes > Rum and Raisin Ice Cream

How to make rum and raisin ice cream:
Many people's favorite ice cream which is not always readily available. N.B. Be careful serving raw egg to vulnerable groups.


4 tablespoons dark rum
4 tablespoons raisins
4 tablespoons icing/confectioner's sugar
4 eggs
1/2 pint double cream
(see measure conversions for more information)


- Put the raisins in a bowl with the rum.
- Allow the raisins to soak in the rum for about 1 hour.
- Put the egg yolks and sugar into another bowl and whisk until thickened.
- Whip the cream until it forms soft peaks and fold it into the egg and sugar mix.
- Stir the rum and raisins into this.
- Beat the egg whites until they are stiff and then fold them into the mixture.
- Freeze either in an ice cream maker following manufacturer's instructions or in a container in the freezer.
- If using the freezer, stir the ice cream after about 2 hours and then leave to freeze solid.