Thursday, August 10, 2006
Full of Rum Rum Raisin Ice Cream
This recipe is out of a new ice cream cook book that I just got called" ICE CREAM Delicious ice cream for all occasions".
"This ice cream is particularly creamy, and you can certainly taste the rum. Don't be tempted to tamper with this classic flavor--it is perfect as it is!"
3/4 cup raisins
1/2 cup dark rum
1 1/4 cup whole milk
4 large egg yolks
3/4 cup soft brown sugar
scant 1 cup heavy cream
Makes 2 1/2 cups
Put the raisins and 1/4 cup of the rum in a small bowl an set aside to soak overnight or until the raisins have absorbed almost all of the liquid.
Heat the milk in a heavy-bottomed saucepan to near-boiling point, then remove from the heat. Beat the egg yolks abd sugar, using an electric whisk, in a heatproof bowl until thick and pale. Place over a saucepan of simmering water and stir in the milk. Stir occasionally until the mixture is thick enough to coat the back of a wooden spoon. Allow this mixture to cool completely.
When the mixture is cold, stir in the cream and the remaining rum. Churn in an ice cream maker, according to the manufacture's instructions, until frozen. Stir in the raisins and transfer to a freezer container. Cover the surface directly with waxed paper or foil and freeze.
Thai Basil and Lime Ice Cream
I was surprised to find that the boys actually liked this ice cream. They even ate the large frozen leaves. It was tart and sweet with a mild thai basil tasteand very creamy. It is so easy and doesn't require and icecream maker to create.
No churn Lime and Thai Basil icecream
Based on Nigella's assiette au citron.
Juice of 3 lemons (or limes)
Zest of 2 lemons (or limes. Or any combination of the two)
Handful Thai basil leaves (or normal basil)
125g icing (powdered) sugar
Stir together the juice, zest and basil with the icing sugar and let steep for 30 minutes. Then whip cream til soft-peak stage, and whisk in the sweented lime/lemon juice, zest and all (though I prefer to strain the zest out as it's not so nice to chew through a whole lot of zest in a scoop of icecream). Turn into a shallow container and freeze til set, letting it ripen in fridge for half an hour or so before serving.