Mary Berry’s Rum and Raisin Ice Cream is made with raisins, dark rum, double cream, and full-fat condensed milk. This delicious Rum and Raisin Ice Cream recipe creates a creamy and indulgent dessert that takes about 12 hours and 10 minutes to prepare and can serve up to 8 people.
This Rum and Raisin Ice Cream Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Rum and Raisin Ice Cream Ingredients
- 150g (5oz) raisins
- 50ml (2fl oz) dark rum
- 300ml (10fl oz) pouring double cream
- 1 × 397g (14oz) tin of full-fat condensed milk
How To Make Mary Berry Rum and Raisin Ice Cream
- Soak Raisins: Place the raisins in a saucepan and add the dark rum. Gently heat until just boiling. Transfer to a bowl, cover, and leave to soak overnight until the raisins are plump and the rum is absorbed.
- Prepare Cream Mixture: Pour the double cream into a large bowl and whisk with an electric hand whisk until soft peaks form. Gently fold in the condensed milk, then add the soaked raisins and any remaining rum. Mix well.
- Freeze: Spoon the mixture into a 1-litre (1¾-pint) freezer-proof container or divide between eight ramekins. Freeze for at least 12 hours or overnight.
- Serve: Scoop out the ice cream and serve with fresh fruit, such as Glazed Pineapple with Rum and Lime.
Recipe Tips:
- Soak Raisins Thoroughly: Ensure you soak the raisins overnight in the rum so they absorb the flavor completely. This makes the raisins plump and enhances the ice cream’s taste.
- Whisk Cream to Soft Peaks: When whisking the cream, stop at soft peaks. Over-whisking can make the cream too stiff, affecting the texture of the ice cream.
- Fold Ingredients Gently: When combining the cream with the condensed milk and raisins, fold gently. This keeps the mixture airy and light.
- Use a Freezer-Proof Container: Make sure your container is truly freezer-proof to prevent the ice cream from getting freezer burn or forming ice crystals.
- Allow Enough Freezing Time: Freeze the ice cream for at least 12 hours, preferably overnight, to ensure it sets properly and has the right texture.
![Mary Berry Rum and Raisin Ice Cream](http://maryberryrecipes.co.uk/wp-content/uploads/2024/05/Mary-Berry-Rum-and-Raisin-Ice-Cream-2-1-683x1024.jpg)
What To Serve With Rum and Raisin Ice Cream?
This creamy Rum and Raisin Ice Cream pairs well with fresh berries, glazed pineapple, or a warm chocolate sauce. It can also be served alongside a slice of rich chocolate cake, warm apple pie, or buttery shortbread for a delicious dessert.
How To Store Leftovers Rum and Raisin Ice Cream?
- Refrigerate: leftovers rum and raisin ice cream is best to keep it frozen rather than refrigerating it since it needs to stay cold to maintain its texture.
- Freeze: Store the leftovers rum and raisin ice cream in a freezer-safe container for up to 3 months. Before serving, let it soften at room temperature for a few minutes.
Mary Berry Rum and Raisin Ice Cream Nutrition Fact
Serving Size: 1/2 cup (4 fl. oz)
- Calories: 250
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 85 mg
- Sodium: 55 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 0 g
- Sugars: 21 g
- Protein: 4 g
More Mary Berry Recipe:
- Mary Berry Peanut Butter Cookies
- Mary Berry Tiramisu
- Mary Berry Brandy Snaps
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Ginger Cookies
![Mary Berry Rum and Raisin Ice Cream](https://maryberryrecipes.co.uk/wp-content/uploads/2024/05/Mary-Berry-Rum-and-Raisin-Ice-Cream-1-1-768x1024.jpg)
Mary Berry Rum and Raisin Ice Cream
Description
Mary Berry’s Rum and Raisin Ice Cream is made with raisins, dark rum, double cream, and full-fat condensed milk. This delicious Rum and Raisin Ice Cream recipe creates a creamy and indulgent dessert that takes about 12 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Soak Raisins: Place the raisins in a saucepan and add the dark rum. Gently heat until just boiling. Transfer to a bowl, cover, and leave to soak overnight until the raisins are plump and the rum is absorbed.
- Prepare Cream Mixture: Pour the double cream into a large bowl and whisk with an electric hand whisk until soft peaks form. Gently fold in the condensed milk, then add the soaked raisins and any remaining rum. Mix well.
- Freeze: Spoon the mixture into a 1-litre (1¾-pint) freezer-proof container or divide between eight ramekins. Freeze for at least 12 hours or overnight.
- Serve: Scoop out the ice cream and serve with fresh fruit, such as Glazed Pineapple with Rum and Lime.
Notes
- Soak Raisins Thoroughly: Ensure you soak the raisins overnight in the rum so they absorb the flavor completely. This makes the raisins plump and enhances the ice cream’s taste.
- Whisk Cream to Soft Peaks: When whisking the cream, stop at soft peaks. Over-whisking can make the cream too stiff, affecting the texture of the ice cream.
- Fold Ingredients Gently: When combining the cream with the condensed milk and raisins, fold gently. This keeps the mixture airy and light.
- Use a Freezer-Proof Container: Make sure your container is truly freezer-proof to prevent the ice cream from getting freezer burn or forming ice crystals.
- Allow Enough Freezing Time: Freeze the ice cream for at least 12 hours, preferably overnight, to ensure it sets properly and has the right texture.