Natural homemade ice cream causes a lot of delight if it combines exquisite tastes such as this ice cream with rum raisins and crispy fried pecans. For its preparation you will need an ice cream maker in which you will freeze the vanilla cream. In the meantime, it will cook, in the dark rum, soak the light and dark raisins and orange zest, so you soak in bright flavors and raisins and rum to be used as the flavor of your dessert. Raisins and nuts interfere in the finished ice cream. It can be served soft directly from the ice cream maker, or wait until it freezes in the freezer. друзьями: 
AT ремя: 3 час. 40 min The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. dark raisins
- 1/3 Art. light raisins
- 0.5 tbsp. dark rum
- 1 strip of orange peel 8 cm long.
- 1.5 tbsp. fat cream
- 3/4 Art. whole milk
- 1 vanilla bean sliced lengthwise
- 2/3 Art. sugar divide
- 4 large egg yolks
- A pinch of salt
- 0.5 tbsp. fried pecans, cool and chop coarsely
Recipes with similar ingredients: eggs, milk, cream, nuts pecan, vanilla pod, raisins, rum
Recipe preparation:
- Put the dark and light raisins, rum and orange zest in a small pot. Bring the mixture to a boil over medium heat, remove from heat, cover.
- Meanwhile, pour cream, milk, vanilla and add 1/3 tbsp. sugar and over medium heat bring to a boil. Вput the yolks in the bowl of the electric mixer with the spatula the remaining 1/3 Art. sugar and salt and beat at high speed 3-4 minutes until the mixture thickens. Raise the shoulder blade – mixture should drain with a slow tape.
- Reduce the mixer speed to a minimum and pour in 0.5 tbsp. hot cream mixture in egg mass. Stirring with a wooden spoon pour the egg mixture back into the pan and cook over medium heat, stirring almost constantly, for 8-10 minutes, until the mass thickens (80 ° C – 82 ° C degrees on a thermometer for caramel). Mixture will be thick enough and cover the back of the spoon (swipe finger on a spoon and a trace will remain).
- Strain the cream immediately through a fine sieve, discarding the pod vanilla. Refrigerate for at least 3 hours until cool. Meanwhile, fry the pecans on a baking sheet in the oven when at a temperature of 175 ° C for 5-10 minutes, until the nuts are slightly get browned.
- Before freezing, drain rum from raisins (do not pour it) and throw away the zest of the orange. Stir in 3 tbsp. l rum in a creamy mixture (pour the rest). Pour the mixture into an ice cream maker and freeze in according to the manufacturer’s instructions. Add raisins and pecans, transfer to a liter container and freeze. Exit: about 1 liter.
