Mary Berry Rum and Raisin Ice Cream recipe is made with raisins, dark rum, pouring double cream, and condensed milk it takes a total of 12 hours to prepare and serves 8 people.
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Why You’ll Love This Rum and Raisin Ice Cream Recipe:
- Rich Flavor: The infusion of dark rum gives this ice cream a luxurious depth of flavor, perfectly complemented by plump, rum-soaked raisins.
- Easy Preparation: With just four ingredients and simple steps, this recipe is incredibly easy to make, requiring minimal effort for a delicious homemade treat.
- Creamy Texture: The combination of whipped cream and condensed milk results in a smooth and creamy texture that melts in your mouth with every spoonful.
What Is Mary Berry Rum and Raisin Ice Cream Recipe?
Mary Berry Rum and Raisin Ice Cream is a creamy dessert made with raisins soaked in rum. It boasts a rich, indulgent texture with a delightful balance of sweetness and boozy flavor.
Mary Berry Rum and Raisin Ice Cream Ingredients
- 150g (5oz) raisins
- 50ml (2fl oz) dark rum
- 300ml (10fl oz) pouring double cream
- 1 × 397g tin of full-fat condensed milk
How To Make Mary Berry Rum and Raisin Ice Cream
- You will need a 1-litre (1¾-pint) freezer-proof container or eight ramekins.
- Place the raisins in a saucepan. Add the rum and gently heat it until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed.
- Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.
- Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight.
- Serve scoops of ice cream with fresh fruit like the Glazed Pineapple with Rum and Lime
Recipe Tips:
- Ensure raisins are fully soaked in rum overnight for maximum flavor infusion.
- Use dark rum for a rich taste, avoiding light or spiced varieties that may overpower the ice cream.
- Whip cream to soft peaks before folding in condensed milk to achieve a smooth, creamy texture.
- Be cautious with sweetness; taste the mixture before freezing and adjust sugar levels accordingly.
- Freeze the ice cream for a minimum of 12 hours to ensure proper setting and optimal texture.
What To Serve With Rum and Raisin Ice Cream?
Serve Rum and Raisin ice cream with Honey Cake, Date And Walnut Cake, or Marble Cake,fresh tropical fruits like pineapple or mango add a refreshing contrast. A drizzle of caramel sauce or a sprinkle of toasted nuts enhances the flavors.
How To Store Leftovers Rum and Raisin Ice Cream?
Store leftover rum and raisin ice cream in an airtight container in the freezer Ensure the container is sealed tightly to prevent ice crystals from forming Consume within 1-2 weeks for best quality.
FAQ’S
How Do You Prevent Crystallization In Rum And Raisin Ice Cream?
To prevent crystallization in rum and raisin ice cream, ensure the sugar in the recipe fully dissolves before freezing. Stirring the mixture well during freezing can also help prevent crystals from forming.
What Is The Best Type Of Rum To Use For Rum And Raisin Ice Cream?
The best type of rum for rum and raisin ice cream is dark rum, as it adds a rich and robust flavor that complements the sweetness of the raisins.
How Do You Adjust The Sweetness Of Rum And Raisin Ice Cream?
To adjust the sweetness of rum and raisin ice cream, you can reduce the amount of condensed milk or sugar in the recipe. Taste the mixture before freezing and add more sweetness if desired.
How Do You Prevent The Cream From Curdling When Making Rum And Raisin Ice Cream?
To prevent the cream from curdling when making rum and raisin ice cream, make sure the cream is cold before whipping it. Gradually fold in the condensed milk and rum-infused raisins to prevent overmixing, which can cause the cream to curdle.
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Mary Berry Rum and Raisin Ice Cream Nutrition Fact
Amount Per Serving
- Calories: 300
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 3g
- Fiber: 1g
- Sodium: 40mg
Mary Berry Rum and Raisin Ice Cream
Description
Mary Berry Rum and Raisin Ice Cream recipe is made with raisins, dark rum, pouring double cream, and condensed milk it takes a total of 12 hours to prepare and serves 8 people.
Ingredients
Instructions
- You will need a 1-litre (1¾-pint) freezer-proof container or eight ramekins.
- Place the raisins in a saucepan. Add the rum and gently heat it until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed
- Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk.
- Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.
- Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight.
- Serve scoops of ice cream with fresh fruit like the Glazed Pineapple with Rum and Lime
Notes
- Ensure raisins are fully soaked in rum overnight for maximum flavor infusion.
Use dark rum for a rich taste, avoiding light or spiced varieties that may overpower the ice cream.
Whip cream to soft peaks before folding in condensed milk to achieve a smooth, creamy texture.
Be cautious with sweetness; taste the mixture before freezing and adjust sugar levels accordingly.
Freeze the ice cream for a minimum of 12 hours to ensure proper setting and optimal texture.