This ice cream needs to be served right after it has been made. Its tastes really good with hot raspberries.
Ingredients
25 grams of raisins
Limejuice of ½ lemon
½ cup of rum of rum essence
75 grams of glazing sugar
1 egg
1 tablespoon of hot water
½ packet of vanillin sugar
200 grams of cream
100 grams of skimmed curd
- Preparation time: 30 minutes
- Freezing time: 5 to 7 hours
Preparation
- Wash the raisins in a strainer, let them drip dry and then chop them up completely. Mix them in a bowl with the limejuice and the rum. Allow it to sit for awhile.
- Sift the sugar in a big bowl.
- Add the egg, the water and the vanillin sugar to the glazing sugar. Beat all of it with an electric beater until you obtain a thick foamy consistency. (This should take around 5 minutes.)
- Beat the cream.
- Add the raisins with the liquid carefully with the curd until you obtain a uniform consistency. Little by little go adding in the egg mixture, spoon-by-spoon and then eventually in bigger quantities. Carefully add in the whipped cream.
- Put the mixture into a plastic freezing recipient of 1 liter of capacity and freeze it for 5 to 6 hours (with liqueur 6 to 7 hours), at –18 degrees C. at least. Stir it carefully every 2 hours so as to mix in the already frozen layers on the top.
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