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Rum n Raisin Icecream


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Ingredients

2 litre(s)

Icecream

  • 600 g cream
  • 500 g full cream milk, We used Fleurieu Milk
  • 50 g Rum, Could add more if you like
  • 100 g raisins
  • 3 egg yolks
  • 140 g honey, We used RAW unprocessed
  • 70 g coconut oil
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 5 image
      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.
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Recipe's preparation

  1. Add all ingredients except Raisins to the TM bowl.

    Cook 12 mins, speed 2, 85 degrees.

    Once done allow to cool then stir and add raisins. Pour mixture into a container and put in the freezer. Takes approx 6-8 hours to completely freeze depending on freezer.

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Accessories you need

  • Spatula TM5/TM6
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Tip

If you like softer icecream maybe add extra coconut oil as oil doesn't freeze so this will make the mixture softer.


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.

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