Ice cream is a delicious treat for most people, the making of childhood memories, and the recollection of joyful summer thoughts. Ice cream is a destination, a treat worthy of its own trip, in the car, on foot, cycling, maybe even crawling for some.
However, for the most part, it is no hardship or act of self control for me to pass up a frozen treat. My husband knows if he buys ice cream, it will still be in the freezer in a week or two, or a month later – however long it takes for him and the kids to polish it off. My one exception is home made ice cream.
RUM AND RAISIN ICE CREAM
900ml of cream
1 vanilla bean
3/4 cup fine sugar
1 tablespoon instant coffee
3/4 cup chopped raisins
1 tablespoon light rum
Combine 300ml of cream, vanilla bean, sugar and coffee in pan, stir over heat, without boiling, until sugar and coffee are dissolved.
Remove from heat, discard vanilla bean, stir in remaining cream.
Pour mixture into ice-cream maker, stir in raisins and rum and freeze according to manufacturers instructions.
Recipe adapted from The Australian Women’s Weekly, October 1991
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