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

Ingredients

• 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

Method

• 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.