| INGREDIENTS | QUANTITY |
| Raisins | 150 g |
| Rum | 100 ml |
| Full cream milk | 250 ml |
| Eggs | 2 each |
| Sugar | 100 g |
| Cream | 450 ml |
| EQUIPMENT USED | CHEMICALS USED |
| Mixing bowl | Sanitizer |
| Sauce pan | Muli purpose |
| Whisk | Detergent |
| Stove top | Oven/grill |
| basting spoon |
|
| Ice cream maker |
|
1. Mise and place all equipment, stations and stock
2. Heat the milk in a small sauce pan
3. Beat eggs and sugar in a jug
4. Pour mix into mixed eggs whilst stirring (HOT TO COLD METHOD)
5. Pour ingredients into sauce pan and heat without boiling but stirring continuously until it starts to thicken like a smooth custard
6. Allow to cool @ room temp
7. Mix in cream and place in fridge (12hours)
8. Add rum soaked raisins as soon as prep starts to thicken
NEXT DAY
9. Pour mix into ice cream maker and churn for 45min
10. Place in freezer
Chef’s tip
Soak raisins in rum and leave over night in the fridge
Place ice cream maker in the freezer the previous night
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