Romrosinis was my favorite ice cream in childhood and it tastes even better now when I make it myself. Here I have decorated with extra rum raisins, caramelized almond flakes, girl kisses, physalis, blueberries, raspberries and mint. I serve a little bit of biscotti too.
2 dl raisins
A little good room
2 good quality vanilla sticks (eg Tahiti)
5 dl milk
3 dl cream
6 egg yolks
200 g sugar
1 plate of chocolate to taste
Raisins are cooked in a good room for a few minutes. The rum should just cover the raisins in a small saucepan and be almost completely boiled in before they cool.
Divide the vanilla sticks lengthwise and scrape out the seeds. Slowly boil milk and cream with the vanilla sticks including seeds. Set the pan aside and let it soak for 20 minutes under the lid. Beat egg yolks and sugar until eggy. Add the milk and vanilla mixture to the egg mixture while stirring. Return this mixture to the pan and heat to 80 degrees while stirring until it thickens. Strain the mixture into a bowl and cool. Run in ice cream machine. When the ice cream is almost done, add the raisins. Save someone to decorate with.
While the ice hardens, melt the chocolate in a water bath and pour into molds. I have a fantastic silicone mold with twelve small portions, from Mette Blomsterberg. When the ice has hardened just so much that it can still be shaped, it is distributed in small forms.
If you do not have an ice machine, you can put it in the freezer in a regular bowl and stir every half hour, until it is stiff. The result is almost as good as with a machine.
Caramelized Almond Flakes:
125 g almond flakes
1 dl water
100 g sugar
Almond flakes, water and sugar are boiled on medium heat until caramelized. Then pour out on a baking tray with paper, which is greased with neutral oil e.g. rapeseed. Once cold, they are easy to break apart.
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