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Coffee, Rum and Raisin Ice Cream

Coffee, Rum and Raisin Ice Cream

Serves: 6

Level: medium

Prep Time: 15 minutes plus soaking and freezing
Cook Time: minutes


  • 100g raisins
  • 4 tbsp dark rum
  • 2 tbsp Camp Chicory & Coffee Essence, plus extra for drizzling
  • 4 large eggs, separated
  • 100g caster sugar
  • 300ml double cream
  • Wafers to serve


  1. 1. Place the raisins, rum and Camp in a bowl and set aside for 2 hours.
  2. 2. Whisk the egg whites to soft peaks and gradually whisk in the sugar to give a stiff, glossy texture.
  3. 3. Whisk the cream in a separate bowl until just forming soft peaks.
  4. 4. Fold the egg yolks, cream and raisin mixture into the egg whites and transfer to a large freezeproof container and freeze for 4-6 hours, stirring once.
  5. 5. Serve with wafers, drizzled with a little Camp.
  6. 6. Cooks tip: For speed, heat the rum and raisin mixture in the microwave on high for 1 minute and allow to cool. Omit the rum for a non-alcoholic version.

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