The Rum and raisin ice cream Recipe One of the great things about this ice cream (apart from its flavor) is that you don’t need an ice-cream maker. It’s made with raw meringue, which means it doesn’t need whisking as it freezes.
Special equipment 11⁄2 quart (1.5 liter) freezerproof container
6oz (175g) black raisins
5 tbsp dark rum
4 eggs, separated
scant 1⁄2 cup sugar
11⁄4 cups heavy cream
1 Put the raisins into a bowl and add the rum. Leave to soak—ideally overnight.
2 Put the egg yolks into a small bowl and whisk with a fork until blended.
3 Whisk the egg whites with an electric whisk until stiff. Whisking on maximum speed, add the sugar a teaspoon at a time until the whites are stiff and glossy.
4 Whip the cream until soft peaks form, then fold into the egg-white mixture until smooth. Stir in the egg yolks and soaked raisins. If there is any rum left in the bowl, add this too.
5 Transfer to the freezerproof container and freeze for a minimum of 24 hours.
6 Remove from the freezer 10 minutes before serving to make scooping easier.
To make serving speedier, once the ice cream is frozen, scoop out the number of balls of ice cream you need and arrange on a tray (make sure it fits in the freezer first). Cover with plastic wrap and slide the tray into the freezer. Then all you need to do is arrange the balls in the bowls when you are ready to serve.
PREPARE AHEAD AND FREEZE
Freeze for up to 2 months.
|Rum and raisin ice cream Recipe|