| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury’s, Sainsbury8 |
6 |
servings |
INGREDIENTS
| 50 |
g |
Seedless raisins; (2oz) |
| 2 |
tb |
Rum |
| 2 |
tb |
Custard powder |
| 450 |
ml |
Skimmed milk; (3/4pint) |
| 2 |
tb |
Granulated artificial sweetener; or to taste |
| 1 |
|
142 millilit whipping cream; whipped lightly |
|
|
; (1/4pint) |
| 50 |
g |
Glace cherries; quartered (2oz) |
| 25 |
g |
Chopped mixed nuts; (1oz) |
INSTRUCTIONS
Place the raisins in a bowl, cover with the rum and leave to soak until
required.
Meanwhile, blend the custard powder with 2 tablespoons of the milk.
Warm the remaining milk in a saucepan. Whisk in the custard mixture until
thoroughly mixed and continue to whisk over a moderate heat until the
custard thickens.
Remove the pan from the heat and sweeten to taste with the artificial
sweetener.
Cover with damp greaseproof paper to prevent a skin forming and set aside
to cool.
Carefully fold the whipped cream into the cooled custard. Turn into a 900ml
(1 1/2 pint) shallow freezerproof container and freeze, uncovered, for 2
hours.
Scrape the mixture into a blender or food processor and process well.
Transfer to a bowl and stir in the cherries, raisins and rum, and nuts.
Return to the container or a bombe mould, cover and freeze for at least 4
hours until solid.
Remove the ice cream from the freezer and allow to stand for at least 10
minutes before serving.
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