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Camp Coffee Rum and Raisin Ice Cream

Camp Coffee Rum and Raisin Ice Cream

A simple to make and delicious coffee ice cream.

Serves: 6

Level: easy

Prep Time: 30 minutes
Cook Time: 2 hours


  • 35ml (2 tbsp) Camp Coffee
  • 100g (4oz) raisins
  • 70ml (4 tbsp) rum
  • 4 large eggs, separated
  • 100g (4oz) caster sugar
  • 300ml (½ pint) double cream


  1. 1. Mix the raisins, rum and Camp Coffee in a bowl, set aside to rest at room temperature for 2 hours.
  2. 2. Meanwhile, whisk the egg whites in a large bowl until stiff peaks form. Slowly whisk in the caster sugar and continue to whisk until the egg whites are stiff and glossy.
  3. 3. Whisk the cream in a separate bowl until soft peaks form. Fold the cream, egg yolks and the raisins into the egg whites.
  4. 4. Pour into a plastic container and freeze for at least 2 hours.

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