Caramelized Rum and Raisin Ice-cream
by Tarla Dalal
Perfect to serve at an elite gathering, the Caramelised Rum and Raisin Ice-Cream has a very strong flavour of rum, which is made even more exciting by the interplay of caramelised sugar. It is important to allow the rum and raisin mixture to ferment for a few hours, to improve its pungency. Add it to the ice-cream only after it is semi-set, otherwise you will not get the accurate flavour and texture. Although it seems like a long procedure, it is actually easy to prepare compared to the fantastic outcome!
Caramelized Rum and Raisin Ice-cream recipe - How to make Caramelized Rum and Raisin Ice-cream
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
2 1/2 cups milk
3/4 cup sugar
2 tbsp cornflour
2 tbsp sugar for caramelizing
3/4 cup fresh cream
For The Rum-raisin Mixture
1/4 cup chopped raisins (kismis)
1/4 cup rum
For the rum-raisin mixture
- For the rum-raisin mixture
- Combine the rum and the raisins in a small bowl, mix well and cover with a lid and keep aside for 4 hours.
How to proceed
- How to proceed
- Combine the cornflour and ¼ cup of milk in a small bowl, mix well and keep aside.
- Combine the remaining 2 ¼ cups of milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the milk-cornflour mixture, mix well and cook on a slow flame for 3 to 4 minutes, while stirring continuously. Keep aside.
- For caramelizing the sugar, add the sugar in a small non-stick pan, and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Gradually add it to the milk, while stirring continuously, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Cool completely, add the fresh cream and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours.
- Pour the milk- mixture into a mixer and blend till smooth.
- Transfer the milk-mixture in a deep bowl, add the rum-raisin mixture and mix well.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
| Energy | 343 cal |
| Protein | 4.7 g |
| Carbohydrates | 41.8 g |
| Fiber | 0.5 g |
| Fat | 13.4 g |
| Cholesterol | 13.3 mg |
| Vitamin A | 287.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1 mg |
| Folic Acid | 17.6 mcg |
| Calcium | 204.9 mg |
| Iron | 1 mg |
| Magnesium | 23.3 mg |
| Phosphorus | 124.4 mg |
| Sodium | 25.4 mg |
| Potassium | 160.5 mg |
| Zinc | 0.2 mg |
Hi tarla, I have always been using your receipies. The measurements and methods given by you are just precise and simple. Each receipe tried just comes out to be wow! Please suggest any subsitute for rum in this ice cream, as i wish to make it non alcoholic! Thanks and love, Sweta!
caramelized rum and raisin ice cream.. the flavor of the rum is nice and strong ,can be tasted in every bite.. with sweet raisins balancing the sweetness in the ice cream... i have loved this ice cream