Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 50 grams | Seedless raisins; (2oz) |
| 2 tablespoons | Rum |
| 2 tablespoons | Custard powder |
| 450 millilitres | Skimmed milk; (3/4pint) |
| 2 tablespoons | Granulated artificial sweetener; or to taste |
| 1 | 142 millilit whipping cream; whipped lightly |
| ; (1/4pint) | |
| 50 grams | Glace cherries; quartered (2oz) |
| 25 grams | Chopped mixed nuts; (1oz) |
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 (1½ 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.