AuthorAngélique Wilson
Rating0

This 5 ingredient rum and raisin ice cream recipe is super creamy, and you can easily make it at home - no churn required.

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Yields1 Serving
Prep Time10 minsCook Time2 minsTotal Time12 mins

 90 g Raisins
 65 ml Rum - I used Captain Morgan's dark spiced rum
 250 ml Cream
 500 ml Milk
 65 g Maple syrup

1

Place raisins and rum in a small saucepan, bring to a boil and then reduce heat to a slight simmer.
Cook until liquid is cut in half, roughly after about 2 minutes.

2

In a large bowl, whisk together the milk, a tablespoon of the reduced liquid, and maple syrup.

3

In a medium bowl, beat the cream with an electric mixer until stiff peaks form (about 3 minutes). With a rubber spatula, gently fold whipped cream into the milk mixture. Then fold in the raisins.

4

Transfer to a standard loaf pan. Cover tightly with plastic wrap and freeze until firm, for at least 12 hours.

5

Let the ice cream stand at room temperature for 10 minutes before serving.

Rum and raisin ice cream

Start a 10 Minute timer.

Dish Types, , Main IngredientsDiets

Ingredients

 90 g Raisins
 65 ml Rum - I used Captain Morgan's dark spiced rum
 250 ml Cream
 500 ml Milk
 65 g Maple syrup

Directions

1

Place raisins and rum in a small saucepan, bring to a boil and then reduce heat to a slight simmer.
Cook until liquid is cut in half, roughly after about 2 minutes.

2

In a large bowl, whisk together the milk, a tablespoon of the reduced liquid, and maple syrup.

3

In a medium bowl, beat the cream with an electric mixer until stiff peaks form (about 3 minutes). With a rubber spatula, gently fold whipped cream into the milk mixture. Then fold in the raisins.

4

Transfer to a standard loaf pan. Cover tightly with plastic wrap and freeze until firm, for at least 12 hours.

5

Let the ice cream stand at room temperature for 10 minutes before serving.

Rum and raisin ice cream
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