Creamy, delicious and decadent

STROH-soaked raisins are not only a highlight in apple strudel and Kaiserschmarrn; they also bring a special touch to creamy milk ice cream. This recipe takes it to the next level by adding a luscious caramel sauce infused with the exquisite aroma of STROH. Indulge in the perfect combination of flavors as the rum-infused raisins and velvety caramel sauce elevate this chilled dessert to new heights of deliciousness.


For the milk ice cream

  • 40 g raisins
  • 4-5 tbsp STROH 40
  • 700 g whole milk
  • 350 g whipped cream
  • 200 g sugar
  • 1 tsp vanilla extract


For the caramel sauce

  • 100 g granulated sugar
  • 30 ml water
  • 30 g butter
  • 100 ml whipped cream
  • 1 pinch salt
  • 1 tsp STROH 60



For the milk ice cream

  • Steep the raisins in STROH and leave to soak overnight or for at least 2-3 hours.
  • Heat the milk in a pan and dissolve the sugar in it. Add the vanilla extract.
  • Add the milk to the cold whipped cream and leave to cool in a fridge.
  • Stir the mixture in an ice cream maker until it becomes creamy, as per the manufacturer’s instructions.
  • Let the raisins drain and then fold them into the milk ice cream.
  • Leave the milk ice cream to cool in the freezer again, or serve immediately.


For the caramel sauce

  • Bring the water and sugar to a boil in a pan, while stirring with a wooden spoon.
  • Bring the boiling sugar mixture to a simmer over medium heat and carefully cook until golden brown, approx. 7-10 minutes, without stirring.
  • Remove the pan from the burner and stir in the butter, using a wooden spoon, until it has melted.
  • Gradually add the whipped cream and continuing to stir thoroughly.
  • To finish, add the salt and STROH and stir in well.
  • Pour the smooth caramel sauce into a sealable glass and leave to cool to room temperature.


The sauce can be stored in the refrigerator for up to two weeks


Milcheis mit STROH und KaramellsauceMilcheis mit STROH und Karamellsauce

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