Monday, August 4, 2008

Rum and Raisin Ice Cream

So after the spicy dinner today, I thought it would be a good idea to have some ice cream to stave off the heat from both dinner AND the weather outside. Yes, I live in Seattle and I love talking about the weather. 7 months a year of drabby skies will turn you into a meteorological nerd too.

This quick and easy recipe is great as an after dinner alcoholic fix (be forewarned, this ice cream recipe might be 80 proof, I think) and goes well with with a cup of espresso and whipped cream. I used fat-free double churned ice cream from Breyers, while the boyfriend had the soy one by So Delicious.

Rum and Raisin Ice Cream
(Serves 1, 200 cals)

1.5 tbsp rum
1.5 tbsp dark Thompson raisins
2 scoops vanilla ice-cream

1. Soak raisins in rum for at least 20 mins (you can do this overnight for softer raisins)
2. Put all ingredients including raisin-rum mixture in blender or food processor and blend until raisins are finely chopped
3. Spoon into little bowls and freeze until set, about 1/2 hour

Serve with fresh blueberries and a dollop of whipped cream, or turn it into an affogato by brewing some espresso and gently pouring it over the ice cream.

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