Rum and Raisin Ice Cream

Rum and raisin ice cream


  • 150g raisins
  • 50ml dark rum
  • 300ml pouring double cream
  • 1 tin of full-fat condensed milk

1. Place the raisins in a saucepan and add the rum and gently heat until it boils. Place the boozy raisins in a bowl, cover and leave to soak overnight. ⁠
2. Pour the double cream into a large bowl and whisk into soft peaks. Fold in the condensed milk, then add the raisins and excess rum to the mix. ⁠
3. Spoon the mixture into a 1 litre freezer-proof container or 8 ramekins and pop this in the freezer for a minimum of 12 hours. ⁠

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