Sugar-Free Vanilla, Rum And Raisin Ice Cream Recipe скачать в хорошем качестве

Sugar-Free Vanilla, Rum And Raisin Ice Cream Recipe

My sugar-free vanilla, rum and raisin ice cream is based on a classic creme anglaise recipe. I add rum-soaked raisins and whipped cream. If you prefer to avoid alcohol, hydrate the raisins in the same quantity of milk and add a teaspoon of rum extract. While it's certainly easier to make with an ice cream maker, you can also achieve a very good texture without one. Take the casserole out of the freezer every 30 minutes and stir the ice cream briefly with a wooden spoon. This prevents ice crystals from forming, thus keeping the ice cream soft and scoopable. 💗 By donating you support me in creating new recipes! 👉 https://bit.ly/3Q7MurZ 👈 Vanilla Bean Paste: https://amzn.to/3xCpSch As an Amazon associate, I earn a small commission from qualifying purchases you might choose to make via any of the affiliate links in the above list - at no extra cost to you. Ingredients 100 g raisins 100 ml spiced rum 3 yolks 50 g xylitol 20 g honey 250 ml milk 1 tsp. vanilla paste 250 ml whipping cream (very cold) Directions 1. Pour the rum over the raisins, give them a stir and put the bowl in the fridge, uncovered, for 6 hours. 2. Add the xylitol to the yolks and mix them with a whisk. Add the honey and mix until the color lightens a bit. 3. Heat the milk with the vanilla paste stirring constantly. When bubbles start to appear, remove it from the heat and pour it slowly over the yolks, while mixing constantly with the whisk. Once half of the milk has been added like this, you can safely add the remaining half, all at once. 4. Return the mixture to the stove and cook it on a small flame, stirring constantly. Once it thickens and the spatula holds a trail, remove the custard from the heat. 5. Strain it and then cover the creme anglaise with plastic wrap directly on the surface. Let it cool down to room temperature and then refrigerate it for 6 hours. 6. After that time has passed, whip the whipping cream to a very soft peak. Then give the sugar-free creme anglaise a quick stir and then add the rum-soaked raisins. Mix very well. Fold in a third of the whipped cream and then add the rest and mix until you have a perfectly homogenous mixture. 7. Pour this beautiful, fragrant mixture into your ice cream maker and follow the manufacturer's instructions. Mine takes about 20 minutes for this recipe. Put an empty casserole in the freezer to chill it. 8. Take the ice cream out of the machine, put it in the casserole and freeze it for 8 hours. Because of the whipped cream and the rum, it will be very soft and creamy. Enjoy! #vanillarumraisinicecream #sugarfreeicecream #nosugaricecream Music by Yung Logos. 00:00 Intro 00:11 Rum & Raisins 00:30 Sugar-Free Creme Anglaise 01:44 How To Make The Ice Cream 03:09 Serve & Enjoy!