Rum Grape Ice Cream

5 from 7 votes
Prep Time 25 mins
Rest Time 30 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 6 people


Ice mass:

  • 60 g Raisins
  • 50 ml Rum
  • 1 Can Sweetened condensed milk
  • 2 Pck. Cream stiffener
  • 350 ml Cream
  • 1,5 tube Rum Flavoring

For the cup or tart:

  • 80 g Chocolate, bittersweet
  • 80 g Couverture whole milk


Preparation :

  • Put the raisins in a bowl and pour the rum over them. They taste particularly good in the ice cream if you soak them in it 1 day beforehand ... 😉 Coarsely chop both types of couverture and heat them lukewarm over a mild heat over a water bath and let them melt. If possible, use a silicone mat with 6 larger muffin troughs (height 4 cm, top diameter 7 cm) for filling. With the flexible silicone, the filled chocolate cups can be pushed out later without any problems.
  • First place the silicone mat on an appropriately sized board, then pour approx. 3 teaspoons of couverture into each mold one after the other and use it to spread it all around the edge from the bottom. When everything has been made like this, put the board with the mat in the refrigerator for a quick hardening of the couverture (I just put it in front of an open window in the cold temperatures, and it went quickly). When the couverture has set, apply a little thicker around the edge of all the molds and make them more stable with the brush that is now only dipped into the couverture. Then cool again briefly to harden.

Ice mass:

  • In the meantime, use the hand mixer to beat the sweetened condensed milk with whipped cream and rum flavor in a larger bowl until its volume has roughly doubled. Then whip the cream very stiffly, carefully fold in with a hand whisk, and finally the soaked raisins including the rest of the rum. Pour the mixture into the chocolate molds up to the top and place them in the freezer. There they should set well overnight. The ice cream is - although it is without an egg - super creamy and does not form crystals even after longer storage .... although longer storage is such a thing .......... ;-))) ) ..... it is addicting.
  • But since it is the easiest and most uncomplicated way to make creamy ice cream, which does not become rock hard even after long periods of storage, you can quickly create a new variety. However, fruits should only be added in the form of a curd so that their liquid (juice) does not make the ice hard later. Since a lemon, orange or other curd (basic recipe see below) contains butter and eggs in addition to fruit juice, the subsequent consistency does not change when it is added. But you can also work with flavor drops or other aromas. See also the links: Fürst-Pückler-Eis-Happen Espresso Semifreddo Lemon Curd Cream ... can also be made with other fruits in advance.


  • The resting time below relates only to the hardening of the couverture. The time indicated for freezing through overnight would have blown the frame .... 😉 When pouring any remaining ice cream into a container, let it freeze and serve as balls. However, if you have a silicone mat with more than 6 hollows, then the ice cream mass would be enough for 2 - 3 chocolate molds more. However, the amount of the two couvertures would then have to be increased to 100 g each.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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