Rum & Raisins Gelato with Rum Sauce


  • For gelato:
  • 1 can sweetened Condensed Milk (I let it pour out until it doesn’t, without scraping the can to get everything out)
  • 500ml (2 cups) Heavy Cream
  • 1 teaspoon Vanilla extract (optional)
  • ½ cup raisins
  • ½ cup dark Rum (I used a whole cup, why not?)

For rum sauce:

  • 2 teaspoon Butter
  • ¼ cup Brown Sugar
  • ¼ cup dark Rum

Cooking Instructions:

  1. Soak raisins in rum for at least few hours. Since my patience is below level zero I used extra moist baking raisins. I only soaked them for as long as it took to get organized for this recipe.
  2. Put the condensed milk, cream and vanilla into a large bowl. Strain raisins, pouring rum to the bowl.
  3. Beat with an electric whisk until thick and soft peaks form. This is the only tiring part. It takes longer than usual for cream to congeal.
  4. Fold in the raisins.
  5. Scrape into airtight freezer container or a large loaf tin covered with cling wrap and freeze overnight (the alcohol slows down the freezing process).

Source : All That Jas