Talk Like a Pirate Rum 'n Raisin Ice Cream Recipe

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Talk Like a Pirate Rum 'n Raisin Ice Cream
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Ingredients
6
Count
Nutrition
891
Calories
Total time
30
Minutes
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Ingredients:

  • 1/2 cup caster sugar (if you don'tsp have , whizz some ordinary white sugar in a food processor until fine)
  • 2 tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 1 cup raisins
  • 1/2 cup dark rum

Directions:

  1. Try to start this recipe early in the day.
  2. Pour about 7.5cm (3”) of water into the bottom of a small saucepan and bring to a boil over a medium heat.
  3. Place egg yolks and caster sugar into a pyrex (or heatproof) bowl, large enough to sit firmly on top of the saucepan (to form a double boiler).
  4. Using hand-held electric beaters set on the lowest speed, beat the custard mixture over the heat until the mixture becomes light and creamy and starts to thicken. At this stage, the mixture should be able to coat the back of a spoon. This doesn't take too long - about 4-5 minutes. (If you don’t have a hand-held electric mixer, you can use a balloon whisk, but I think the mixer gives a better texture.).
  5. Remove the custard from the heat, add vanilla, set aside and allow the custard to cool slightly.
  6. Meanwhile, in another bowl, whip the cream just until soft peaks form – don’t overbeat.
  7. Stir the cream into the cooled custard and mix well.
  8. Pour into an airtight, 2 litre (8 cup) capacity container and freeze (I use a plastic ice-cream container).
  9. Allow about five hours for the ice-cream to freeze to the stage where you can add the raisins. It should be frozen through, but still soft enough to stir in the raisins. If you add the raisins when the ice-cream is too soft, they will sink to the bottom.
  10. About four hours after the ice-cream has gone into the freezer, place the raisins into a shallow bowl, heat the rum for 30 seconds on HIGH in the microwave and pour the warmed rum over the raisins, mixing well. Leave the raisins to soak for about an hour, but don’t leave them for too long or they’ll develop a harsh alcoholic flavour.
  11. When ice cream is frozen through but still soft enough to stir, add the rum and raisins, stirring quickly to incorporate.
  12. Smooth the top of the ice cream, return to the freezer and leave overnight.
  13. This ice cream is rich and smooth and delicious and needs no other accompaniment.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 891.48 Kcal (3732 kJ)
Calories from fat 517.87 Kcal
% Daily Value*
Total Fat 57.54g 89%
Cholesterol 540.75mg 180%
Sodium 205.52mg 9%
Potassium 626.33mg 13%
Total Carbs 67.31g 22%
Sugars 29.58g 118%
Dietary Fiber 2.89g 12%
Protein 17.28g 35%
Vitamin C 3.6mg 6%
Iron 3.2mg 18%
Calcium 172.4mg 17%
Amount Per 100 g
Calories 254.25 Kcal (1064 kJ)
Calories from fat 147.7 Kcal
% Daily Value*
Total Fat 16.41g 89%
Cholesterol 154.22mg 180%
Sodium 58.61mg 9%
Potassium 178.63mg 13%
Total Carbs 19.2g 22%
Sugars 8.43g 118%
Dietary Fiber 0.82g 12%
Protein 4.93g 35%
Vitamin C 1mg 6%
Iron 0.9mg 18%
Calcium 49.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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