Chocolate Rum and Raisin Icecream by Teilia33. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chocolate Rum and Raisin Icecream

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Ingredients

8 portion(s)

Chocolate Rum and Raisin Icecream

120 g raisins
30 g sultanas
60 g dark rum
100 g dark chocolate
400 g sweetened condensed milk
20 g cocoa powder
1 level tsp vanilla extract
700 g thickened cream
1 pinches salt

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6

6h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Dessert

Recipe's preparation

Place in the bowl and chop 3 seconds, speed 7.

Add sultanas and rum, cook for 2 minutes, 100°C, reverse speed 1. Set aside

Place chocolate, sweetened condensed milk, cocoa powder, vanilla and salt in the bowl. Heat for 2 minutes, 50°C, speed 3.

Insert butterfly, add cream, whip 20 seconds, speed 4. Transfer to a shallow container and freeze for 6 hours.

After 6 hours, fold through raisin mixture. Return to freezer for a further 4 hours.

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Tip

You can stiry through the raisin mixture before freezing.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.