Rum and Raisin No Churn Ice Cream #recipe #icecream #food

*Rum and Raisin No-Churn Ice Cream*

This homemade Rum and Raisin No-Churn Ice Cream is rich, creamy and packed with juicy rum-soaked raisins.

There is no ice cream maker needed. The raisins are soaked in dark or spiced rum, then folded through a simple condensed milk and cream ice cream base. I used Turkish raisins from Lidl and they were lovely, big and chunky.

*Rum and Raisin No-Churn Ice Cream Recipe*

*Timings*
Prep: About 15 minutes
Soak: A few hours or overnight
Freeze: At least 6 hours, preferably overnight

*Servings*
Serves: Approximately 8 to 10

*Equipment*
Equipment: Large mixing bowl, electric whisk and loaf tin or freezer-safe container

*Ingredients*

• 600 ml / 20 fl oz double cream
• 397 g / 14 oz condensed milk
• 100 g / 3½ oz raisins
• 45 to 60 ml / 1½ to 2 fl oz dark rum or spiced rum
• 1 tsp vanilla extract
• Small pinch of salt

*Method*
*01.* Place the raisins in a bowl and pour over the rum. Cover and leave to soak for at least a few hours, or preferably overnight.
*02.* Add the double cream, condensed milk, vanilla extract and salt to a large mixing bowl.
*03.* Whip everything together until the mixture is thick and creamy and holds soft peaks.
*04.* Gently fold through the rum-soaked raisins along with any rum remaining in the bowl.
*05.* Spoon the mixture into a loaf tin or freezer-safe container and smooth the top.
*06.* Press a sheet of cling film directly onto the surface of the ice cream to help prevent ice crystals, then cover with a lid or another layer of foil.
*07.* Freeze for at least 6 hours, preferably overnight, until firm.
*08.* Before serving, place the ice cream in the fridge for about 20 minutes to soften slightly, then scoop and serve.

*Helpful Tips*

• Dark rum or spiced rum both work well in this recipe.
• Large, plump raisins are particularly good as they absorb plenty of rum while soaking.
• Do not add too much extra rum. Too much alcohol can prevent the ice cream from freezing properly.
• Let the ice cream soften gently in the fridge before scooping rather than allowing it to melt completely.

*Storage*

• Keep the ice cream covered in the freezer.
• After serving, press the cling film back onto the surface, cover the container and return it promptly to the freezer.
• Avoid allowing the ice cream to fully melt before refreezing, as this can give it an icy texture.

*Any Questions?*

If you have any questions about this Rum and Raisin Ice Cream, pop them in the comments and I’ll do my best to help.

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#RumAndRaisinIceCream #NoChurnIceCream #HomemadeIceCream