Berry Jam Scone Ice Cream With Rum Laced Milk
Berry Jam Scone Ice Cream With Rum Laced Milk
A practical Berry Jam Scone Ice Cream With Rum Laced Milk recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 1 X 376Ml Tin Condensed Milk
- 300Ml/10Fl Oz Double Cream
- 3 Tbsp Coconut Rum
- Large Pinch Sea Salt
- 1 Tsp Vanilla Extract
- 200G/7Oz Unsalted Butter, Softened
- 100G/3 1/2Oz Golden Caster Sugar, Plus 2 Tbsp
- 4 Medium Free-Range Eggs
- 2 Tsp Vanilla Extract
- 300G/10 1/2Oz Self-Raising Flour
- 500G/1Lb 2Oz Mixed Fresh Or Frozen Berries
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Ginger
Method
- For scone ice cream
- In a small pan, simmer 2 tbsp of tepid milk until slightly reduced.
- Add 2 tbsp of rum.
- Stir and set aside.
- In a large mixing bowl, cream the butter and sugar together until light.
- Add eggs, one at a time, beating well after each.
- Add vanilla, stir, then fold in flour and add berry, cinnamon and ginger.
- Pour into a nonstick pan lined with baking parchment and bake for 30 minutes at 355f.
- Remove from oven.
- Cool on a rack, then store in an airtight container.
- I prefer a pan that is big enough to hold my ice cream mix, for this.
- You can also use a crockpot.