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.
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
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.
Mary Berry Rum and Raisin Ice Cream