Rum and raisin ice cream

Rum and raisin ice cream
  • Serves: 4
  • Prep time: 15mins
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 2
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:

A rich and boozy ice-cream, that's strictly for adults.

ingredients

  • 25g raisins
  • 3 tbsp dark rum
  • 225g reduced fat custard, canned/carton
  • 250g fat-free natural yoghurt
  • 1 tbsp vanilla essence
  • 1 tbsp sweetener
  • Slices of mango and papaya, to decorate
  • Mint leaves, to decorate

method

  1. Place the raisins in a small bowl, pour over the dark rum and combine, cover and leave to soak in a cool place for at least 3 hours, or up to 3 days.
  2. In another bowl, mix together the custard, yogurt, vanilla essence and artificial sweetener. Place in a shallow, freezer-proof container, cover and freeze for 3-4 hours or until semi-frozen but still a little slushy. Blend the mixture in a food processor or beat with a fork until smooth, stir in the raisins, cover and return to the freezer for a further 2-3 hours until solid.
  3. To serve, remove the ice cream from the freezer 15 minutes before required and stand at room temperature until soft enough to scoop. Pile into 4 individual serving glasses, decorate with slices of mango and papaya and garnish with fresh mint leaves.

Tip: If time is short, cover the raisins with a little water, simmer for a few minutes, drain, cool, add the rum and move straight to step 2.

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