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Rum & Raisin Ice Cream

December 29, 2015

All the stops

I was determined to make my family feel as comfortable as possible for the Christmas holidays so I made nibbles specially for meat eaters and even brought out the ice cream churner for a delicious rum and raisin ice cream.  The recipe was originally for chocolate raisin ice cream, but I adapted it to carry out my plans to keep everyone relaxed and ever so slightly intoxicated.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).


Rum & Raisin Ice Cream


125g raisins, 10 tbsps dark rum, 2 tsps vanilla essence, 300ml milk, 2 eggs, 50g brown sugar, 300ml double cream.


  1. Pour the rum over the raisins and leave to stand.
  2. Beat the eggs and sugar together well.
  3. Heat the milk and vanilla essence gently in a pan then add the beaten eggs and sugar.
  4. When the custard thickens set aside.
  5. Mix in the rum and raisins and leave to cool.
  6. If you have an ice cream churner pour the cool mixture into the churner and then add the chilled cream.  Pour into a freezer proof container and freeze to firm the mixture.
  7. Without a churner pour into a freezer container and freeze for about 3 hours and then stir gently to distribute the raisins easily.  Leave to set for another 6 hours.

From → Desserts

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