John Myers
Ingredients for 4 servings:
- 1 cup raisins
- 100 ml rum
- 1 can condensed milk, sweetened
- ¼ tsp vanilla powder
- 500 ml cream
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 days 2 hours 45 minutes
Preparation in the ice cream maker
Pour rum over the raisins. Store in a closed container (with a clip-top lid). Shake and tumble occasionally. After 2 days, when the soaked raisins have absorbed some of the rum and become soft, they are perfect. In the meantime, boil a can of sweetened condensed milk in a pot of water for 2-2.5 hours, completely covering it. Ensure the can is always covered with water. Let the can cool (if necessary, place it in cold water). Do not open the can until it has completely cooled to room temperature. The caramel is ready. Or make the appropriate amount of caramel yourself. Now mix the cream, caramel, vanilla powder, and salt until smooth. The caramel should be completely dissolved. Pour the mixture into the ice cream maker and add the soaked raisins according to your taste. Serve the finished ice cream immediately or transfer it to a suitable container (with a lid) and place it in the freezer until ready to serve. Caramel recipe at https://www.chefkoch.de/rezepte/1286721234084433/Karamellsauce.html Note: Use a cup with approx. 150 – 200 ml content.
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