AuthorAngélique WilsonThis 5 ingredient rum and raisin ice cream recipe is super creamy, and you can easily make it at home - no churn required.
[cooked-sharing]
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.
In a large bowl, whisk together the milk, a tablespoon of the reduced liquid, and maple syrup.
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.
Transfer to a standard loaf pan. Cover tightly with plastic wrap and freeze until firm, for at least 12 hours.
Let the ice cream stand at room temperature for 10 minutes before serving.
Ingredients
Directions
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.
In a large bowl, whisk together the milk, a tablespoon of the reduced liquid, and maple syrup.
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.
Transfer to a standard loaf pan. Cover tightly with plastic wrap and freeze until firm, for at least 12 hours.
Let the ice cream stand at room temperature for 10 minutes before serving.
