Rum and Raisin Ice Cream

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Recipe's preparation

Rum & Raisin Ice Cream

In a glass screw cap jar or other suitable container, add raisins and rum. Leave to soak whilst making ice cream base.

Into TM bowl add milk, cream, sugar, glucose syrup, treacle, salt and egg yolks.
Cook 9 Mins / 80 C / Speed 3
Using a sieve to strain out any small lumps, pour this hot anglaise into a glass or ceramic bowl.
Sit this bowl into a sink or large bowl with chilled water to quickly cool down the anglaise. Stir occasionally whilst chilling for approx 15 minutes.
Meanwhile lightly rinse the TM bowl.

When the anglaise is cold tip it from the glass bowl into the TM bowl.
Add vanilla bean paste.
Attach TM lid without measuring cup.
Mix 1 Min / Speed 3 and as it starts mixing add xanthan gum (avoid dropping straight down the centre of the swirling liquid).
Tip the anglaise mixture back into the original bowl.
Sit a piece of plastic wrap on the surface (to prevent a skin forming) and place bowl in fridge.
Chill for a minimum of 4 hours or ideally overnight (this ageing step may be skipped, but please see notes).

Prepare a suitable sized metal tray (18 x 28 cm, or 20 x 20 cm, approx 3 cm deep).
Line try with a piece of folded baking paper with 4 - 5 cm excess paper up the sides (helps prevent spilling).
In preparation for later, check you have a suitable space in the freezer and create a level place in the coldest most available place!
After overnight chilling, remove the bowl of cold anglaise from fridge, and whilst slowly peeling back plastic wrap, use TM spatula to scrape adhering anglaise back into the bowl. Reserve this plastic wrap for later.
There will be some separation of the chilled mix. To return to a uniform consistency fit butterfly into TM bowl and pour in cold anglaise.
Whip 30 Sec / Speed 3.
Tip and scrape anglaise into prepared tin. Return the reserved piece of plastic wrap to the surface of the mix.
Carefully sit in prepared flat space in freezer and leave till frozen or overnight.

Drain the soaked raisins, reserving raisins and soaking rum separately.
Remove frozen ice cream mix and lift up baking paper for easy removal from metal tray.
Sit frozen block on a large cutting board and peel back the baking paper. Using a large heavy knife, cut into approx 4 cm squares. If mix is hard frozen and difficult to cut, leave for 5 mins to warm a little for easier cutting.
Place half these squares into TM bowl, add 2 Tablespoons of soaking rum.
Process 20 - 30 secs / Speed 6 or until no frozen lumps remain.
Then using TM spatula to assist mixing, process
10 - 20 secs / Speed 4 until smooth.
Transfer ice cream into a freezer-chilled tub or suitable container (Tovolo icecream tubs from TheMix shop are ideal).
Scatter half the reserved raisins on top and use a tablespoon or spatula to fold through.

Place second half of cut ice cream squares into TM bowl, add 2 Tablespoons of soaking rum.
Process 20 - 30 secs / Speed 6 or until no frozen lumps remain.
Using TM spatula to assist mixing, process
10 - 20 secs / Speed 4 until smooth.
Transfer ice cream on top of the first processed batch.
Scatter remaining reserved raisins on top and use a tablespoon or spatula to fold through.
Place a piece of plastic wrap or baking paper on top to inhibit ice crystal formation.
Place ice cream container in coldest flat part of freezer with lid off to help quickly refreeze.