By Chef Rohani Jelani
Combine California Raisins and rum (or water and rum extract) in a covered container and set aside 30 minutes until raisins plump up.
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.
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.
Ingredients
Directions
Combine California Raisins and rum (or water and rum extract) in a covered container and set aside 30 minutes until raisins plump up.
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.
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.