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Rum and raisin ice cream with thermomix

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13 May, 2022

For this summer so longed for by many, not only for those who enjoy vacation days, but also for those who love to eat ice cream, to cool off, we will share a delicious recipe for Rum and Raisin Ice Cream with thermomix.

You are going to love this wonderful combination. It should be noted that this ice cream is a bit risqué, due to the rum. This recipe calls for raisins

Rum and raisin ice cream with thermomix

Persons

Preparation time:

25 minutes

Wait time

12 hours

Total Time

25 minutes

Kitchen room

Spanish

Category:

desserts with thermomix

Ingredients of rum and raisin ice cream with thermomix

150 grams of raisins
100 grams of rum
320 grams of milk
220 grams of liquid cream
5 egg yolks
120 grams of powdered sugar
1 vanilla pod

Preparation of rum and raisin ice cream with thermomix

The production of ice cream always involves several processes and refrigeration times to achieve the best quality of it. That is why before making the recipe take the necessary time forecasts.
The day before preparation, place the raisins in an airtight container, add the rum, cover and let the grapes absorb the rum.
On the other hand, take the vanilla bean and cut it lengthwise, from one end to the other, then with the tip of a knife carefully extract the vanilla seeds and add them in a bowl, along with the bean, since this one still has aroma and flavor to release.
Then, add the milk to the Thermomix bowl together with the liquid cream and half the size of the macerated raisins (drain them previously) and program.
8 minutes / Temperature 85 ° / Speed 2.
Pour the result of the mixture into an airtight bowl so that the vanilla releases all its flavor and aroma, this for approximately 30 minutes.
Keep the rest of the grapes macerated in rum, in the well-covered container, preferably overnight.
On the other hand, again in the glass of the thermomix, pour the egg yolks and the sugar, program.
2 minutes / speed 4.
Meanwhile, remove the vanilla pod from the cream, add the cream to the contents of the bowl and program.
10 minutes / Temperature 80 ° / Speed 3.
Once the cooking time is over, program immediately.
30 seconds / Speed 6.
When the ice cream mix is ready, pour it into ice cube trays, let cool for a few minutes, then refrigerate for 8 hours, preferably overnight.
Once the refrigeration time has elapsed, that is, the next day, place the rum and raisin cream ice cream cubes in the Thermomix bowl and program.
50 seconds / Speed 6.
Remove with the spatula and program once more.
30 seconds / Speed 6.
If you want a much creamier consistency, repeat the shake one more time.
Place the butterfly, add the rest of the previously drained grapes and a few drops of rum and program.
30 seconds / Speed 3.
Transfer the ice cream to an airtight container and freeze again for 1 hour before serving in small jars. Serve immediately.