Rum & Raisin is a classic ice cream flavour and makes us wonder the possibilities of other drinks being used to flavour ice cream. Here, a neutral ice cream mixture, comprising of silky cream and sweetened condensed milk, is flavoured with bubbly, almonds and candied orange peel. This is a ‘no churn’ ice cream, which means that you don’t need an ice cream maker. The custard or mixture is so creamy that it sets without any ice crystals, in the freezer of your refrigerator.
1 cup/240ml double cream/ thick cream (Thick cream is different from 'thickened cream'.)
½ x 395g can sweetened condensed milk
1 tbsp/15ml Sparkling Riesling
1 tbsp/15ml chopped almonds – Blanch and skin them before chopping. You can use sliced almonds if that’s what you got!
1 tbsp/15ml chopped candied orange peel
1. Ensure that the cream, as well as equipment (A metal bowl and wire whisk), are chilled prior to beginning the preparation. If you have a hand mixer or a stand mixer, it will make your work much easier! Simply beat the cream until ‘soft peaks’ form.
2. Then fold in the condensed milk, sparkling wine, half the almonds and half the candied peel, if using. Be careful, you wouldn’t want to knock the air out of the cream. Then pour the ice cream mix into a freezing container. Sprinkle the remaining almonds and candied orange peel, as a garnish. Freeze for 6 hours or until firm.
3. Scoop out the ice cream into dessert bowls and serve immediately. You can alternately make a ‘float’ by floating 2-3 scoops of ice cream in a glassful of Sparkling Riesling! (Scoop the ice cream into the glass first, then fill with the bubbly.)
Make an orange syrup by reducing some orange juice and sugar together to a thick consistency. Increase the sparkling wine quantity to 2 tbsp/30ml and swirl and spoonful of this syrup in the ice cream before freezing it.