Tuesday, November 6, 2012

Allergy free rum and raisin goat’s milk ice cream recipe

  • 250g raisins
  • 100ml dark rum
  • 3 cups long life goat’s milk
  • 1 cup sugar
  • 200g plain goat’s cheese, crumbled
  • 3 tablespoons glucose
  • 1 tbsp treacle
  • 1 tsp gelatine
  • 6 tsp Orgran No Egg
  • 1 tsp vanilla essence

  • Place raisins and rum in a pan and bring to the boil then allow the mixture to cool until the raisins have softened.
  • Add the crumbled goat’s cheese, sugar and 1 cup goat’s milk to a large bowl and mix until smooth.
  • Add the remaining milk, gelatine and glucose then mix until smooth.
  • Add the Orgran No Egg and mix for 5 minutes. Mixture should thicken somewhat.
  • Add the treacle and vanilla essence then mix until smooth.
  • Fold through the raisin mixture.
  • Taste test and add rum if needed.
  • Pour into freezing bowl/dish and place in freezer.
  • Fold or whisk every 15 minutes until near frozen to break up any large crystals.
  • Pour or spoon into storage containers to freeze.
  • Once in a while, before it is completely frozen, run a spoon through the ice cream to make sure the raisins are evenly distributed.

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