Caramelized Rum and Raisin Ice-cream ( Italian)
by Tarla Dalal
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Added to 60 cookbooks
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When everyday flavours like chocolate, vanilla or even butterscotch do not satisfy your craving, try this exotic Caramelized Rum and Raisin Ice-Cream. Raisins soaked in rum give an intense flavour to this ice-cream, while caramelized sugar offers nice crunchy interludes. This Italian delicacy is a real winner in all aspects, ranging from creaminess and texture to flavour and of course, excitement!
- Combine the rum and the raisins in a small bowl, mix well and cover with a lid and keep aside for 4 hours.
- 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.
Nutrient values per serving
|Vitamin A||210.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||1 mg|
|Folic Acid||16.8 mcg|
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