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Gelato Malaga - Rum and Raisin Ice Cream

Posted by TEAM TDSV on 2024-05-15
Gelato Malaga - Rum and Raisin Ice Cream
Gelato Malaga
Rum & Raisin ice cream
A boozy, easy, delicious ice cream! My family love this wonderful ice cream – it brings back such incredible memories of when we were children in the 1980’s, a very special treat - going to the ‘Gelateria’ overlooking the main beach in Bari!
It was originally made with raisins from Malaga and of course a dark rum, hence the name Rum n Raisin or gelato Malaga! It was incredibly popular in Italy for many years and for a while, in the UK too. But for the past 20 years, it’s become more and more difficult to find it here – but not in Italy! This is an easy to make recipe and you don’t need an ice cream machine!!
TIP: If you have time, soak the raisins for 24 hours before making the ice cream otherwise, place the raisins in a small pan, add the rum and heat carefully. Once the rum is warm, turn heat off and leave raisins to soak for 30 min.
Do not use more that 60ml rum in your ice cream as it will not set – I’ve tried it!
300g raisins
125ml dark rum
X1 395g can of condensed milk
60ml dark rum
1 tsp vanilla extract
1/8 tsp allspice powder
500ml double cream
Preparing the dish:
Place your raisins in a jar or tupperware container – with a lid. Add 125ml dark rum and allow them to soak for at least 24 hours – turning every now and then so all liquid is absorbed. The raisins will absorb most of the rum – the excess you can use in your ice cream.
Mix together the vanilla, 60ml rum, condensed milk and allspice powder. This can be done by hand – no mixer needed.
Add the rum soaked raisins and mix thoroughly.
In a separate bowl, using a hand blender, whisk the double cream until it is thick and firm (not butter!)
Take a large spoon of the whipped cream and mix it into the condensed milk mixture until it is well incorporated. This should make the mixture easier to stir and will allow you to incorporate the rest of the cream mixture and keep it aerated.
Gently pour the condensed milk mixture into the cream and fold to combine – ensure there are no lumps of cream but DO NOT OVER MIX.
Pour the mixture into a plastic or glass container – preferably one that has a lid (I use plastic containers) or cover with cling film.
Freeze for at least 12 hours.
This recipe is a soft scoop ice cream and will not freeze hard due to the inclusion of alcohol so do not be tempted to add more rum – I promise you it doesn’t need it!
To serve:
Serve straight from the freezer in glasses or in ice cream cones
Top tips:
Serve as soon as you remove from the freezer as it is very soft and creamy!
Make it non-alcoholic by removing the rum and using rum essence. Soak the raisins in a little hot water with the rum essence
Do not be tempted to use more rum as this will inhibit your ice cream from setting.
Perfect served with a bottle of our fabulous Terre Di San Vito Cantiniere Primitivo red wine 

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