French · Dessert
Candied Fruit and Rum Ice Cream
A French-style no-churn ice cream built on an eggy, whipped-cream base enriched with condensed milk and studded with dark rum-soaked dried apricot, candied cherry and raisins, echoing the flavours of rum-soaked fruitcake in frozen form.
$1
20 minsPrep
0 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
360Calories
4.7gProtein
26.2gFat
24gCarbs
22.3gSugar
0.7gFiber
58mgSodium
169mgChol
15.6gSat Fat
262mgPotassium
125mgCalcium
0.6mgIron
0.4mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
1.7gAlcohol
Goes well with
Darjeeling Iced Tea
local
Rhum Agricole Ti' Punch
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Soak the diced dried apricot, chopped candied cherry and raisins in the dark rum for at least 30 minutes, stirring occasionally so the fruit drinks up most of the liquid.
2
In a small bowl set over barely simmering water, whisk the egg yolk with 1 tsp of the condensed milk for 2 minutes until pale and slightly thickened, then cool to room temperature.
3
Whip the heavy cream to soft peaks using a hand mixer.
4
Fold the condensed milk and vanilla extract into the whipped cream until fully combined and no streaks remain.
5
Gently fold in the cooled egg yolk mixture, keeping as much air in the base as possible.
6
Drain any excess unabsorbed rum from the fruit, then fold the boozy fruit through the cream base with a few light strokes.
7
Pour into a small freezer-safe tub, smooth the top, cover and freeze for at least 6 hours or until firm.
8
Scoop into chilled bowls to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 18g18g Egg Yolk, whisked
- 10g10g Dark Rum, 85% alcohol retained
- 14g14g Apricot Dried, finely diced, soaked in rum, 1
- 8g8g Cherry, candied, chopped, 1
- 6g6g Raisin, soaked in rum, 1
- 2g2g Vanilla Extract
