Inspired by our very own Muscat (made from the only red hanepoot grapes in our valley, and the 2nd oldest in the country), here’s a fresh take on an age-old favourite, Rum & Raisin Ice Cream. Our version is as easy to make as it is tasty… requiring no fancy ice cream makers or unnecessary stirs along the way. Enjoy!

Serves: 6


  • 4 free-range eggs separated
  • 100g castor sugar
  • 300ml double cream
  • 100g raisins, soaked in 75ml of Uitsig’s Muscat for 2 hours


  1. Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
  2. Slowly whisk in the castor sugar, then continue to whisk until the egg whites are stiff and glossy.
  3. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
  4. Fold the cream, egg yolks and Muscat-soaked raisins into the meringue mixture until well combined. Try not to over-stir though.
  5. Pour into a plastic container and freeze for at least two hours.