Thursday, May 29, 2008
No-Churn Rum and Raisin Ice Cream
Some of you have correctly observed that I am presenting more recipes of late than eatery reviews. Well, this is partly because my dining out budget this month has been donated to the Red Cross for Sichuan and Myanmar. So I'm cooking more at home the past couple of weeks instead of eating out.
One last recipe for this month, and justly, it's a dessert. Yet another gem adapted from Nigella Express! A much, much easier method for making ice cream that yields a creamier texture than my first experiment (the chendol ice cream). In Nigella's words, "you don't make a custard and you don’t have to keep whipping it out of the deep freeze to beat the crystals out of it." It can't get any easier than this. And still no ice cream maker required!
Her original recipe calls for pomegranate which is a lovely idea for ice-cream (you can see the recipe and video at the link). But as the pomegranates in my local supermarket look less than luscious, I adapted the recipe for something else I'd been wanting to make - rum and raisin ice cream. It worked, and the ice cream was a godsend during the blazing hot weather we had last week.
INGREDIENTS (you can adjust rum amount to your own preferred strength)
half cup raisins
half cup dark rum (I used Myers)
120g icing sugar (this is less than what the original recipe uses, as raisins will add sweetness)
500ml heavy cream (I used Bulla's Thickened Cream, for less fat!)
dash of vanilla essence (optional)
1. Soak raisins in rum for a few hours or overnight if you wish.
2. Strain raisins (keep them aside) and pour the remaining rum into a large bowl filled with the icing sugar and mix well.
3. Whisk in the cream and keep whisking until soft peaks form. This is the only tiring part. Maybe an electric mixer or handheld blender with whisk attachment helps. Being lazy, I gave up my manual whisking after ten minutes but the ice cream still turned out still fine.
4. Fold in the raisins.
5. Spoon into airtight container and freeze overnight. The alcohol content in the rum may slow down the freezing process but trust me, it will freeze eventually (unless you poured half the bottle of rum in!)
Note: you may get a lighter colour than what's shown above, as I used enough rum (1 whole cup!) to make you fail breathalyzer tests!