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Curd Ice Cream Recipe
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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