Rum Ball Ice Cream
 
 
A super-creamy milk chocolate ice cream, studded with rum soaked raisins and chunks of brownie.
Author:
Serves: 1 litre/quart
Ingredients
  • 2 oz (50g) raisins (aka sultanas)
  • 2 shots of rum
  • 2 oz (50g) dark chocolate
  • pinch of salt
  • 1 + ¼ cup milk
  • 1 tbsp + 1 tsp cornstarch
  • ½ cup double cream
  • ½ cup condensed milk
  • ½ cup sugar
  • 1 tbsp glucose syrup or corn syrup
  • ⅓ cup cocoa
  • 4 oz (100g) brownie chunks
Instructions
  1. Place the raisins and rum into a small saucepan and bring to a simmer. Turn off the heat and set aside.
  2. Chop the chocolate and place it into a large mixing bowl with the salt. Take 2 tbsp of the milk and mix with the cornstarch in a small bowl.
  3. Place the remaining milk into a large saucepan, along with the cream, condensed milk, sugar and syrup. Bring to the boil, whisk in the cocoa and then boil for 4 minutes. Remove from the heat, whisk in the cornstarch mixture, and then place back on the heat and cook for a further minute or until thickened.
  4. Whisk the thickened mixture, little by little into the chocolate, until the chocolate is melted. Then chill the mixture completely. Churn the chilled mixture in an ice cream machine according to the manufacturer's instructions, and then scoop the mixture into a freezer safe container, layering with the rum-raisins and brownie chunks as you go. Freeze for at least four hours and serve.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/12/rum-ball-ice-cream.html