Ingredients
- 140 g raisins
- 40 g sultanas
- 70 g dark rum
- 100 g dark chocolate
- 400 g sweetened condensed milk
- 20 g cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 700 g cream
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place raisins in TM bowl, chop for 3 seconds, speed 7.
2. Add sultanas and rum, cook for 2 minutes, 100°C, reverse speed 1. Set aside.
3. Place chocolate, condensed milk, cocoa, vanilla and salt in TM bowl, heat for 2 minutes, 50°C, speed 3.
4. Insert butterfly. Add cream, whip for 20 seconds, speed 4. Transfer to a shallow container and freeze for 6 hours.
5. After 6 hours remove ice cream from freezer and, using a large spoon, fold through rum and raisin mixture. Return to freezer for a minimum 4 hours before serving.
"Gentle stir setting"
Vegetarian, Gluten Free
Tip
Variation: Rum can be replaced with brandy for a Christmas flavour or Cointreau for a classic chocolate-orange flavour.
Chefs' Tip: Ice cream will keep for up to 3 months and will not freeze hard - perfect for serving straight out of the freezer when entertaining, or when in need of a decadent chocolate-fix in a flash.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Would I need to reduce the amount of condensed milk or cream if I chose to omit the chocolate and cocoa to make it a vanilla based ice cream?
Awesome recipe- thanks!
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