Rum and raisin ice cream

The last time I made this ice cream, I decided I couldn’t really taste the rum, so added more in. Then I decided I still couldn’t taste it, and poured a bit more. Then I added a little splash for good luck and the pure satisfaction of adding an extra splash of anything.

When I gave it to my mum as a Christmas present (it’s her favourite ice cream), she sent me a text a few nights after saying it had made her hot warmed her up and she and my little sister and her friends were getting drunk eating it, which gave them the giggles and made a good Christmas story.

Since then, my mum’s been pretty wary of my offerings to make her another tub. This time though, I’m sticking to the recipe, and I borrowed some Captain Morgan from my dad’s stash in the garage, as they’re not big drinkers and last time it cost me over £10 to make.

So here’s how to make rum and raisin ice cream:

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heat the raisins, rum and lemon zest in a saucepan, simmer for 2 minutes, then cover and let it stand for a few hours or up to a day in advance.

warm the milk, sugar, 125ml of the cream and salt in a saucepan. Pour the remaining 250ml cream into a large bowl and set a sieve on top. In a different bowl, whisk together the egg yolks.

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slowly pour the warmed milk into the egg yolks, whisking constantly so it doesn’t scramble, then pour it back into the saucepan. Stir constantly over a medium heat, scraping the bottom as you stir, until it thickens and coats the back of a spoon.

IMG_2798Pour the custard through the sieve and into the cream and stir until cool over an ice bath.

IMG_2799.jpgchill in the fridge (the mixture, not you). When ready to freeze, drain the raisins over a bowl and reserve the rum and discard the lemon zest. Measure the drained rum and add more if necessary, so that you have 45mls, (do not add more, you’ll make your poor mother drunk). Stir the rum into the custard,  freeze in your ice-cream maker, and add the raisins during the last few minutes.

David Lebovitz’s rum and raisin ice cream

Ingredients

  • 100g raisins
  • 125ml rum
  • 180ml full fat milk
  • 375ml double cream
  • 130g white sugar
  • 4 large egg yolks
  • 1 inch strip of lemon or orange zest
  • pinch of salt

How to make

  • heat the raisins, rum and lemon zest in a saucepan
  • simmer for 2 minutes
  • cover and let it stand for a few hours or up to a day in advance
  • warm the milk, sugar, 125ml of the cream and salt in a saucepan
  • pour the remaining 250ml cream into a large bowl and set a sieve on top
  • in a different bowl, whisk together the egg yolks
  • slowly pour the warmed milk into the egg yolks, whisking constantly so it doesn’t scramble
  • pour it back into the saucepan
  • stir constantly over a medium heat, scraping the bottom as you stir, until it thickens and coats the back of a spoon
  • pour the custard through the sieve and into the cream
  • stir until cool over an ice bath
  • chill in the fridge (the mixture, not you)
  • when ready to freeze, drain the raisins over a bowl and reserve the rum
  • discard the lemon zest
  • measure the drained rum and add more if necessary, so that you have 45mls, (do not add more, you’ll make your poor mother drunk)
  • stir the rum into the custard
  • freeze the mixture in your ice-cream maker according to the manufacturer’s instructions
  • during the last few minutes of churning, add the rum soaked raisins
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Enchiladas

I am obsessed with the Enchiladas from Annie’s Eats. I’ve slowly been cooking my way through her blog and have never made a single recipe I didn’t like.

These Enchiladas have become a staple in my household, and there’s never a bad time to make them. Add a salad in the summer, or even just alone in the winter, they’re delicious. I have to admit I cheat and throw the chicken in the kitchenaid once it’s cooked, and it bashes it up and turns it into pulled chicken for me.

I’ve made three versions: chicken enchiladas, benchiladas, and veggie enchiladas, and have love all of them. You honestly cannot go wrong with whatever you pick. Ok, enough gushing.

But seriously… Go and buy the ingredients for these now and make them. Go.

Recipes to try

Casseroles, stews, soups: the most filling and warming one pot dishes – all of these look good but there’s a few like the sausage and gnocchi I have to try.

French onion soup – because who doesn’t love it?

Found a new blog called Vegetarian Adventures, everything on it looks good but there’s a Cornbread, Brussels Sprouts, Sweet Potato, & Pomegranate Stuffing that looks amazing.

I know I don’t eat meat but for T this Mexican Chicken Chilli Potato Pot looks pretty good, and I can easily turn it into a vegetarian dish too.

 

Jamie Oliver’s yorkshire puddings

Made an awesome roast on Sunday, roast veggies, crispy fluffy roast potatoes, T loved his chicken, and yorkshire puddings the size of your fist, made from Jamie’s Ministry Of Food cookbook.

Ingredients

285 ml milk

115 g plain flour

1 pinch salt

3 free-range eggs

Method

Whisk the eggs, flour, salt, and milk together really well, and let it sit for 30 minutes before you use it.

Turn oven to 220/240 and put a 12 cup muffin tray in to heat up for 5 minutes.

Pour 1 tsp of oil in each muffin hole, and put the tray back into the oven to heat until oil is very hot.

Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes.

Close the door and cook for 15 minutes without opening the oven door.

Serve immediately.