This delicious ice cream recipe is not mine by any stretch of the imagination but it is just too good not to share with you.
How much the world has changed over the past decade, especially since the advent of social networking sites such as Facebook and Twitter. Over the past few years, I have become friends with people I have never even met - all thanks to Blogger, Facebook and Twitter. One such person is the amazing Jane-Anne Hobbs, author of the beautiful new cookbook, Scrumptious, Food for Family and Friends and famous for her blog, Scrumptious South Africa. As I am heading to South Africa at the middle of January 2013, I hope to meet Jane-Anne face to face. After all, I need her to sign a copy of her cookbook!
Back to the ice cream - this is Jane-Anne's original recipe for Easy Rum and Raisin Ice Cream. As I didn't have rum, I substituted it with Hennesey VSOP Cognac and it worked like a charm. The best thing about this ice cream is that it is really easy to make. You don't even need an ice cream maker.
Easy Boozy Cognac & Raisin Ice Cream
Makes about 870 ml
- 125 ml seedless raisins
- 125 ml Cognac (or dark rum)
- 1 x 385 g tin sweetened condensed milk
- 1 Tbsp lemon juice
- 1Tbsp instant coffee
- 250 ml whipping cream
- Soak the raisins in the cognac or rum for about 6 hours or overnight, until plump.
- Strain the raisins and keep the liquid. Keeping some raisins whole, chop the rest roughly into smaller bits.
- In a big bowl, mix together the liquid, raisins (chopped and whole), sweetened condensed milk, lemon juice and coffee until well blended.
- In a separate bowl whisk the cream until it forms soft peaks. Careful! We're not making butter!
- Fold the cream into the condensed milk mixture, pour into a suitable container and let it set in the freezer for about 6 hours or so.