Berry Jam Scone Ice Cream With Rum Laced Milk
Recipe rating
4.65 out of 5 based on 1755 reviews
Description
Delicious Berry Jam Scone Ice Cream With Rum Laced Milk using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!
Raw Ingredients
Tin Milk Oz Cream Coconut Rum Pinch Sea Salt Vanilla Extract Butter Caster Sugar Tbsp Medium Free-Range Eggs Vanilla Extract Flour Berries Tsp Ground Cinnamon Tsp Ground Ginger
Ingredients With Quantity
- 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
Directions
- 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.
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