If you enjoy rum and raisin ice cream, you’ll absolutely adore this recipe. It makes the creamiest ice cream – all without an ice cream maker.
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Place the cream, condensed milk, treacle, vanilla, allspice and cinnamon in a small saucepan over low heat. Cook, whisking, for 5 mins or until smooth and just warm through. Remove from heat and pour into a large bowl. Place in the fridge for 3 hours or overnight for the flavours to infuse and mixture to chill.
Meanwhile, combine the raisins and rum in a medium bowl. Set aside for 30 mins or overnight to macerate.
Use an electric mixer to whisk the cream mixture until soft peaks form. Add the rum and raisin mixture. Fold to combine. Transfer mixture to a metal container and place in the freezer to firm.
Ensure the ice cream mixture, bowl and beaters are all well chilled before whipping.
Try adding chopped dry roasted almonds, salted peanuts or ginger cookies for a little added crunch.
COOK. STORE. SAVE.
Clever storage: Place the ice cream in a metal container with an airtight lid, snugly covering the top of the ice cream with baking paper before snapping the lid on. This container should be put in the freezer, and will keep in this way for up to 1 month.
Once you’ve whipped up this easy rum and raisin ice cream recipe, you’ll be making your own ice cream more often. This classic boozy ice cream flavour originated in Sicily, Italy, and continues to be a part of almost every ice cream and gelato shop in Australia today. Sweet and tart raisins are infused with rum until they are plump and juicy, dotted throughout a creamy vanilla ice cream base. But there’s no churning or ice cream maker needed for this simple recipe. Here’s the secret: mixing together thickened cream and condensed milk creates ice cream! And the final result is nothing short of pure creamy goodness. Find out how to make rum and raisin ice cream using these two magic ingredients.
Here is how to successfully make the best rum and raisin ice cream recipe:
Buy full fat versions of thickened cream and condensed milk so that the ice cream doesn’t end up icy.
Pick out a metal container with an airtight lid to store the ice cream in, and place this in the freezer to chill while you prepare the recipe.
It’s a good idea to chop up the raisins slightly before soaking them in rum, so they absorb the rum well. Allowing the raisins to soak for at least 30 minutes means they will be plump and juicy.
It may be tempting to add more than ½ cup of rum to this recipe, but hold yourself back! Too much rum and the ratio becomes off-kilter, and the ice cream won’t set.
When pouring the ice cream into the metal container you will store in the freezer, avoid filling it to the brim. Give space for the ice cream to expand.
This delicious and easy rum and raisin ice cream should only be served to 18-year-olds and over, because the alcohol doesn’t get cooked out with heat. For this reason, we also recommend pregnant women avoid eating this ice cream, too. Serve it as an elegant yet nostalgic dessert at the end of a lunch or dinner, it tastes fab on its own! But if you like, top it with chocolate sauce, caramel sauce, strawberry sauce, whipped cream or cherries, and scoop it onto crepes, pancakes, banana tarte tatin, oatmeal cookies, brownies, fresh fruit, banana flambé or grilled pineapple. Rum and raisin ice cream is also a great movie night or pool party snack. Serve it in waffle cones or some colourful bowls to really up the fun factor!
No-churn rum and raisin ice cream is not only easy to make, it is also super smooth and balanced in its sweetness and booziness. Love the flavour of rum in your desserts? Try these recipes for mini eggnog pavlovas with rum syrup, rum ball fudge and poached peach and mascarpone fridge cake.