10
* 2 teaspoons (10ml) vanilla essence
* 1/6 cup (40ml) rum
* 1/3 cup (80ml) raisins
* 1/3 cup (80ml) evaporated milk-well chilled
* 1/3 cup (80ml) sweetened condensed milk
* 2/3 cup (160ml) double cream
Rum and Raisin Ice Cream
SET
Power Switch
ON
TIMER
30MIN .
It takes 30 minutes to thicken the mix. If desired, takes out the paddle and keeps the
Power Switch ON for around 10 minutes freezing the ice cream until firm.
Method: Soak the raisins in the rum and vanilla essence overnight.
Beat the well chilled evaporated milk until thick and creamy.
Add the sweetened condensed milk and beat well.
Beat the cream until thick, fold into first mixture, then fold in the raisins.
Pour into Removable Container. Switch on the Ice Cream Maker.
