Life is uncertain. Eat dessert first.
– Ernestine Ulmer
Rum and raisin coconut ice-cream
It is best, if not ideal, to cure all illness with something out-of-the-realm-of what’s right. I fought my so-called beliefs to form this thought ever since I made this non-ice-cream ice-cream two days ago. Cold does not cure a cold. I know this. It’s been stamped into my consciousness since I was a wee lass and I’m sure I now carry the DNA strain that makes it so.
Forget it. I could tell Mr Superman he couldn’t have any but I couldn’t make him listen. My good intentions were lost and I’m led to believe they weren’t the best intentions after all. How can you fight ice-cream? It’s irrational! And it goes against all that’s good with this world.
Yes, I know. I am irrational. But the good? I will not fight the good. In a world like ours, the good is a pittance. I’m going to hoard it. Hoard it in the freezer and eat it at times we deserve it the most.
- 13.5 fl oz (400 ml) can of coconut milk (full fat: You’ll know it’s fatty if you shake the can and you can’t hear any sound)
- 2 tbsp cane sugar (or your sweetener of choice; modify quantity based on what you like best)
- 1 tsp vanilla extract
- 1/3 cup raisins
- 2 tbsp spiced (or plain) rum
In a tiny bowl that will fit raisins and rum, bring the two ingredients together. Soak the raisins in the rum for 3 hours to overnight. They will absorb the rum and start to look all weird and non-raisiny. I like it that way.
Pour the can of coconut milk into another bowl and mix it until the sugar dissolves. Add the vanilla extract to the coconut milk. Refrigerate this mix for the time it takes to soak the raisins. For me, that was 3 hours worth of waiting time. I died.
Pour the rum-raisin into coconut milk and then add it all to an ice-cream maker for 20 minutes. You can either freeze this now ice-cream for an hour or eat it directly. I ate it immediately because that’s how I roll.
Oh, oops. I drizzled honey and extra raisins on the top. Just….ya know…because.
Now for some real-life: It’s best to eat this ice-cream on the same day or as soon as it’s made because it gets very (very!) crumbly the next day after it’s frozen, as we noticed. My taste-tester rebel didn’t mind because he doesn’t care about these things but I’m just sending a word of advice into the universe.
I use a Cuisinart ice-cream maker. If you don’t have one, you don’t get to lose out (ever!). Freeze the coconut milk mixture for about 30 minutes (or until it has set partially) in a freezer-safe container. Pull it out of the freezer and then stir it vigorously with a spatula or whisk. Do this for about 2-3 hours until you’re happy with the consistency. These instructions are always good to keep handy.
Science dictates that adding more rum will increase the time it takes to freeze so 2 tbsp was what I gambled with. Use more but please TELL ME HOW YOU DID IT. 🙂