Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Rum and Raisin Ice Cream served in a Sugar Cone Recipe

Rum and Raisin Ice Cream in Sugar Cone Photo : Jackie Cameron

Rum and Raisin Ice Cream in Sugar Cone
Photo : Jackie Cameron

Rum and Raisin Ice Cream served in a Sugar Cone and topped with Honeycomb and Fresh Dates

I always refuse bought rum and raisin ice cream because it tastes too synthetic for my liking. This home-produced recipe is truly heavenly. Serve, in a sugar cone, with broken bits of honeycomb and fresh dates and you have a delectable match.

Rum and Raisin Ice Cream Recipe

Yields: about 2 Litres

Ingredients:

6 Egg Yolks

2/3 cup Caster Sugar

1 l Cream

250 ml Full Cream Milk

15 ml Liquid Glucose

100 g Raisins

100 ml Rum

Method:

1) Whisk the egg yolks and sugar together well

2) Heat the cream, milk and glucose

3) Add the warm cream mixture to the whisking egg mixture

4) Heat the raisins in the rum and allow the rum to reduce and cook the alcohol off

5) Add the raisins to the cream mixture and refrigerate over night

6) Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream (note, strain raisins out and when churning or whisking is nearly complete as in that the ice cream is nearly set add the raisins otherwise all will fall to the bottom and they will not be evenly dispersed.)

Sugar Cones - Brandy Snap Recipe

Yields: 15 or so

Ingredients:

100 g melted, salted Butter

200 g White Sugar

100g Golden Syrup

100 g Cake Flour

1 ml Ginger Powder

1 ml Nutmeg Powder

1) Mix all the above ingredients together just to incorporate. The less you mix a brandy snap mixture, so the more sugar crystals, the better the bubbles or texture within the end result

2) Make small balls of mixture and roll out into round shapes

3) Bake in a cool oven until cooked but not crispy

4) Either roll into a cone shape or use a stainless steel cone to wrap around

5) Cool and use. Store these for only one or two days in an airtight container

Honeycomb Recipe

Ingredients:

1 cup White Sugar

1 ml Bicarbonate of Soda

Method:

1) Caramelise the sugar, once caramelised add the bicarb, stir and pour onto greaseproof paper. Brake into shards

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713