Easy Rum and raisin ice cream | Rum and raisin ice cream recipe | Ice cream recipe

A few simple ingredients, a hand beater and a sweet tooth is all you’re going to need. So, set your taste buds to happy mode and get ready for a homemade sweet delight!

If you use more rum, the ice cream will not freeze. I like to soak the raisins overnight, or longer in rum.

For non-alcoholic option, you can use rum essence. Soak the raisins in hot water and rum essence to plump them up. Then add rum essence into the ice cream mixture to taste

Ingredients
- 1 ½ cups raisins
- ½ cup rum
- 1 can sweetened condensed milk (397g)
- 1 teaspoon vanilla extract
- 600ml thickened cream (heavy cream)

Method
- Roughly chop half of the raisins. This helps them absorb the rum more easily. Put them into a small bowl and add rum. Soak them overnight.
- Place the condensed milk, vanilla extract and soaked raisins in a bowl. Mix to combine.
- Place the cream in a separate large bowl and beat on high until well whipped (stiff peaks and good aeration).
- Add the condensed milk and raisin mixture to the whipped cream bowl. Gently fold to combine.
- Transfer to a freezer safe container and cover with a lid or cling wrap. Freeze for at least 12 hours.
- Once you take the ice cream out of the freezer, leave it for few minutes before serving. Serve in bowls or in cones.
Enjoy!!!

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