Mary Berry’s Quick Cooking rum and raisin ice cream is so simple to make and freezes for up to two months.
Mary Berry’s Quick Cooking rum and raisin ice cream is a great no-churn ice cream recipe and is best prepared ahead. Speaking about the recipe, Mary Berry says: ‘Sweet, naughty and delicious, this has a gorgeously smooth and silky texture. With no churning required, it is so straightforward to make too.
‘Condensed milk is the magic ingredient here – the thick, rich combination of sugar and milk helps to prevent any ice crystals from forming and makes the ice cream easy to scoop straight from the freezer. Soaking the raisins overnight is worth doing as this plumps them up so they are juicy. Without soaking, they would be hard to eat.’
Mary recommends serving the ice cream with fresh fruit but you could also try it on pancakes or with warm chocolate brownies for an indulgent dessert…
- 150g raisins
- 50ml dark rum
- 300ml pouring double cream
- 1 × 397g tin of full-fat condensed milk
- You will need:
- 1-litre 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 (see recipe introduction).
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.
Extracted from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22).
Top tip for making Mary Berry’s rum and raisin ice cream
Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml would be ideal.