Homemade Rum and Raisin Ice Cream with Florentines
Homemade rum and raisin ice cream
500ml double cream
125g honey
25g raisins
50ml golden rum
Soak the raisins in the rum for a couple of hours.
Take 50ml of the cream and place in a saucepan with the honey. Bring to a simmer then cool for 5 minutes. Whip the rest of the cream and fold the honey mixture into it. Chop the raisins and add to the mixture with any liquid. Place in a plastic tub, cover and freeze.
Florentines
50g butter
50g soft brown sugar
50g golden syrup
50g plain flour
100g chopped mixed nuts ( pistachio, hazelnuts, almonds)
75g mixed dried fruit ( apricot, cranberry, raisins etc)
Set oven to 180oc and line 2 trays with parchment paper.
Melt the butter, sugar and syrup in a pan. Remove from heat and beat in the flour to a smooth paste. Mix in the buts and fruit. Take a tablespoon of the mixture and place on the baking tray and flatten slightly. Repeat with remaining mixture, leaving space in between as they spread when cooking. Bake for about 10 minutes and cool to set.
Scoop some ice cream onto a Florentine and top with another one.
