Now Mary's recipe called for eggs and I'd used those up for the Frozen Mojito Cake, so I went back to the wonderful, no-churn, two ingredient basic ice cream recipe. And this time I decided to add some raisins soaked in rum.
100 g raisins
4 tbsp dark rum
200 g dulce de leche
200 ml whipping cream
- Soak the raisins in the dark rum for 3 - 4 h before making the ice cream.
- Place the dulce de leche and the whipping cream in a large bowl and whip to soft peaks.
- Add the raisins along with whatever's left of the rum and stir into the ice cream mixture to distribute as evenly as possible.
- Transfer to a plastic tub and freeze overnight at least.
So it was a nice surprise for Lundulph after we came back home to have such a lovely dessert. We gobbled it up in the first few days after returning, it's such a nice texture and so creamy and I'm pleased that whipping cream worked just as well as the double cream I used in my original try. Not to mention that the dulce de leche added a very nice caramel touch to it. I think I'll try adding fruit purée next time.
No photos to show this time, I keep forgetting to get the camera out these days it seems.