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


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