Rum and Raisin Ice Cream

Rum and Raisin Ice Cream

Ingredients

• 1 ½ cups raisins

• ½ cup rum

• 1 can sweetened condensed milk (397g)

• 1 teaspoon vanilla extract

• 600ml thickened cream (heavy cream)

Method

• Soak the Raisins – Roughly chop half of the raisins to help them absorb the rum more effectively. Place them in a small bowl and pour the rum over them. Let them soak overnight.

• Prepare the Base – In a bowl, combine the condensed milk, vanilla extract, and the soaked raisins (including any remaining rum). Mix well.

• Whip the Cream – In a large bowl, beat the cream on high speed until stiff peaks form and the cream is well-aerated.

• Combine the Mixtures – Gently fold the condensed milk and raisin mixture into the whipped cream, ensuring it is evenly incorporated without deflating the cream.

• Freeze the Ice Cream – Transfer the mixture to a freezer-safe container. Cover with a lid or cling wrap and freeze for at least 12 hours.

• Serve – Allow the ice cream to sit at room temperature for a few minutes before serving. Scoop into bowls or cones and enjoy!