California Raisin & Rum Ice Pops

AuthorCalifornia Raisins
Rating

By Chef Rohani Jelani

California Raisin Ice Pop
Yields1 Serving
 120 g California Raisins
 60 ml rum*
 400 ml whipping cream, well chilled
 100 ml condensed milk
 1 tsp vanilla extract
 *Or 60 ml water and 1 tsp rum extract
1

Combine California Raisins and rum (or water and rum extract) in a covered container and set aside 30 minutes until raisins plump up.

2

Beat the cold cream in a chilled bowl over ice until it thickens and forms soft peaks (do not over-whip). Stir in the condensed milk until well mixed and then add vanilla and soaked California Raisins, together with any liquid.

3

Transfer into cups or small tubs and freeze for 4-5 hours. Half-way through, push wooden ice cream paddles into the center of each ice pop and continue freezing until solid.

CategoryCooking Method

Ingredients

 120 g California Raisins
 60 ml rum*
 400 ml whipping cream, well chilled
 100 ml condensed milk
 1 tsp vanilla extract
 *Or 60 ml water and 1 tsp rum extract

Directions

1

Combine California Raisins and rum (or water and rum extract) in a covered container and set aside 30 minutes until raisins plump up.

2

Beat the cold cream in a chilled bowl over ice until it thickens and forms soft peaks (do not over-whip). Stir in the condensed milk until well mixed and then add vanilla and soaked California Raisins, together with any liquid.

3

Transfer into cups or small tubs and freeze for 4-5 hours. Half-way through, push wooden ice cream paddles into the center of each ice pop and continue freezing until solid.

Notes

California Raisin & Rum Ice Pops