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Rum and Raisin Ice Cream

This dairy and egg-free ice cream has a traditional and adventurous flavour. Rum and Raisin as a flavour is thought to date back to times when sailors would soak raisins (and other fruit) in rum whilst at sea or roaming the Caribbean islands.

Our vegan ice cream recipe offers both simple instructions for those who do and do not happen to have an ice cream making machine handy.

Ingredients

Vegan Rum and Raisin Ice Cream¾ cup raisins
¾ cup dark rum
3½ cup coconut milk
¾ cup sugar
3 Tbsp corn starch
1 tsp vanilla extract

Cooking Instructions

  • Without Ice Cream Maker: Place raisins into a bowl and cover with rum. Set aside to soak for at least 30 minutes. The Longer the soaking will produce a more intense rum flavour.
  • Mix ¼ cup of coconut milk and corn starch and set aside.
  • Mix the remaining coconut milk and sugar together in a saucepan, and heat. When the mixture just starts to boil, take off the heat and stir in the corn starch mixture. This should immediately cause the liquid to thicken.
  • Stir in the vanilla extract and set the ice cream mixture aside to cool.
  • After the raisins have finished soaking, strain them, reserving ¼ cup of rum. Stir the reserved rum into the ice cream mixture.
  • Add the raisins during the final 5 minutes of freezing.
  • Pour into a container and place in a freezer.
  • When it's ready, there might be some ice shavings in the bottom, similar to what happens when ice cream refreezes. If this happens, you can try mashing it and re-freezing again.
  • With Ice Cream Maker: Place the raisins into a bowl and cover with rum. Set aside for at least 30 minutes. Longer soaking will produce a stronger rum flavour.
  • Mix ¼ cup of coconut milk and corn starch and set aside.
  • Mix the remaining coconut milk and sugar together in a saucepan, and heat. When the mixture has just started to boil, take off the heat and stir in the corn starch mixture. This should immediately cause the liquid to thicken.
  • Stir in the vanilla extract and set the ice cream mixture aside to cool.
  • After the raisins have finished soaking, strain them, reserving ¼ cup of rum. Stir this reserved rum into the ice cream mixture. Freeze according to your ice cream maker’s instructions. Add the raisins in the final 5 minutes of freezing.
Serves 4 people

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