Rum Raisin Ice Cream with Marshmallows

Name: Rum Raisin Ice Cream with Marshmallows
Cuisine: American
Ingredients: 20 grams Marshmallows; 70 grams Milk; 1 tbsp California raisins; 1 half to 1 teaspoon Rum

cookpad.japan @cookpad_jp

Adjust the amount of rum to suit your taste. Add the raisins covered with rum after the marshmallow and milk mixture cooled down completely. This makes the ice cream more delicious. Rum refines the flavour. Even adults without a sweet tooth will love this.

If you stir the mixture when it is getting frozen, the ice cream will be more smooth, but you can make it without stirring. If you don't stir during freezing, pour the mixture in a larger container and try to spread the ice cream mixture thin as possible. Stir thoroughly before you eat. If the ice cream is too solid, leave for about 5 minutes at room temperature. Scrape the top or edges with a folk. When it becomes crumbly, stir well. It will melt quite easily. Recipe by teddynancy

cookpad.japan @cookpad_jp

Saved

Ingredients

20 gramsMarshmallows
70 gramsMilk
1 tbspCalifornia raisins
1half to 1 teaspoon Rum

Saved

Steps

1

Soak the raisins in rum. Let them for a while.
2

Put milk and marshmallows in a large heat resistant bowl. Cover loosely with plastic wrap. Microwave for 1 minute.
3

When the marshmallows are puffy and melting, stir well. If marshmallows have not melted enough, microwave for another minute.
4

Pour in a plastic container and cool down a bit. Add raisins and mix lightly. Freeze for 30 minutes to 1 hour. Take out the container and stir the mixture. Put the container back in the freezer. When the mixture turned into ice cream, stir thoroughly. Serve.
5

(Note) If you double or triple the recipe, use a bigger container, and cover with plastic wrap loosely. Initially, microwave for 1 minute, which is the same as for the normal recipe. If the marshmallows have not melted enough, microwave for another minute and check. Microwave again for 1 minute if necessary.