PUMPKIN, RUM AND RAISIN ICE CREAM
Ingredients
- 225g/8oz thick pumpkin purée
- fresh or canned
- 100g/3½oz icing sugar
- sieved
- 1 tsp each ground cinnamon
- ginger and nutmeg
- half a lemon
- juice only
- 250ml/8¾oz evaporated milk
- 284ml/13½fl oz pot double cream
- 50ml/1¾fl oz rum
- 75g/2½oz raisins
Directions
- Beat the pumpkin with the sugar
- spices
- lemon juice and evaporated milk.
- Whisk the cream until thick and floppy but not stiff
- then fold it into the pumpkin mixture with the rum.
- Freeze churn the mixture until ready to serve in an ice cream maker
- adding the raisins as the mixture becomes very thick.
- If you do not have an ice cream maker
- freeze the ice cream in a suitable plastic container
- beating it two or three times whilse freezing. An ice cream maker gives a smoother texture.
