By Chef Rohani Jelani
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.
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