Chocolate Rum Sultanas Cashews Ice Cream

This is a variation on a theme; I first made this chocolate ice cream last Christmas as a plain chocolate version.  I thought I'd ramp it up this year with a variation suggested by a recipe in an old magazine (perhaps The Australian Women's Weekly?)  Their recipe is a make-it-by-the-book proper custard churned in a machine etc.  But no, we aren't doing that here, my friends.  You didn't think for a minute... :-) ?

Mine is the easy condensed milk type.  Still tastes fabulous, she says modestly.  You can ring the changes on this one by using white or milk chocolate instead of dark; you can use different nuts or fruits; add whatever liqueur you fancy - the possibilities are endless.  

ready to mix and freeze

Thinking of freezing things, I once left a can of Coke in the freezer and yes, promptly forgot about it.  Only to open the freezer a few hours later, to find stalagmites and stalactites of Coke all over the place.  Oh the joy of cleaning that lot up!

Original recipe by Sherry's Pickings:

Serves 6-8:

Soak the fruit in the rum a few hours before you make the ice cream!

ingredients:

80g./2.8oz sultanas or raisins (chop the raisins)

80g./2.8oz glacé cherries, roughly chopped

5-6 tbs spiced (or plain) rum, or liqueur of your choice - enough to cover the fruit completely

100g./3.5oz dark chocolate - I used Lindt 70%

400 mL/13.5fl oz thickened cream

1 tsp vanilla extract

1 tsp coffee powder (optional)

2 tbs spiced rum (or plain rum), extra

60g/2.2oz icing sugar/powdered sugar

200g./7oz tube of condensed milk

90g./3.2oz toasted cashews, chopped

a big handful of choc chips

Method:

Line a loaf tin with clingfilm or freezer film, making sure there is plenty of overhang so you can cover the ice cream completely

Melt the chocolate - I do it in the microwave:-)

Let it cool slightly while you whip the cream, vanilla, coffee powder, rum and icing sugar to soft peaks

Now add the condensed milk and the melted chocolate into the mix, and beat again till you have a delightfully whipped mixture - don't whip it too hard, just nice soft peaks

Stir the cashews, fruit and chocolate chips thru the ice cream

Then spoon the mixture into your lined loaf tin, cover it over, and put in the freezer for at least six hours or overnight

Notes:

Soak the sultanas and cherries in the rum at least 2-3 hours before making the ice cream, or even the night before

Buy roasted cashews and save yourself a step; otherwise throw them into a small, dry frypan and toast till golden, leaving fragrantly nutty smells wafting through your kitchen

gather your ingredients

whip the cream and sugar etc till you have soft peaks

add the condensed milk and melted chocolate

stir in the nuts, sultanas and choc chips

tip/spoon the mixture into your lined loaf tin

cover the ice cream and off to the freezer for 6 hours or so

and eat...

artwork © Sherry's Pickings