Italian · Dessert
Rum Raisin Gelato
A no-churn Italian-style gelato built on whipped cream folded through sweetened condensed milk, studded with rum-soaked raisins for pockets of boozy sweetness in every scoop.
$1
15 minsPrep
0 minsCook
495 minsTotal
EasyLevel
Nutrition per serving
354Calories
3.4gProtein
23.8gFat
28.2gCarbs
25.2gSugar
0.6gFiber
151mgSodium
71mgChol
14.8gSat Fat
252mgPotassium
115mgCalcium
0.4mgIron
0.2mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
2.6gAlcohol
Goes well with
Affogato-Style Hot Espresso
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Place the raisins in a small bowl, pour over the dark rum, cover and leave to macerate at room temperature for at least 2 hours, stirring once or twice, until plump and dark.
2
In a chilled mixing bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes - the cream should hold a soft curl but not be stiff.
3
In a separate bowl, whisk the condensed milk with the vanilla extract and salt until smooth.
4
Gently fold the whipped cream into the condensed milk mixture in two additions, keeping as much air in the mixture as possible.
5
Drain the raisins, reserving any unsoaked rum, and fold the raisins and 1 teaspoon of the reserved rum through the base.
6
Spoon the mixture into a small freezer-safe tub, smooth the top, and cover with a lid or cling film pressed onto the surface.
7
Freeze for at least 6 hours or overnight until firm enough to scoop.
8
Let the tub sit at room temperature for 5 minutes before scooping into two bowls, 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Raisin, soaked in rum
- 15g15g Dark Rum, for soaking raisins, 85% alcohol retained
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 3g3g Vanilla Extract
- 0.5g0.5g Salt
