Raisin Rum Ice Cream Recipe


250 gr raisins
2 tabs rum
300 ml cream
½ cup Naturally Sweet Xylitol Icing Sugar
2 egg whites
2 tsp cocoa
2 tsp hot water


Soak raisins in 2 tabs of rum overnight stir occasionally.
Blend cocoa with water.
Whip egg whites until stiff adding ½ xylitol gradually.
Whip cream till thick fold in cocoa. Fold in raisins and lastly fold in egg whites.
Place in a freezer safe container and freeze.
This is also great by omitting the raisins and using mixed fruit instead. Makes a good frozen Christmas pudding.

From Sue L, Surfers Paradise, QLD

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