Rum Raisin Ice cream

​Rum raisin ice cream (easy, no ice cream maker!)

Nagi





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• Cream – Just ordinary whipping cream. I use thickened cream (heavy cream) but any whipping cream works fine. (Low fat cream is not an option here, recipe won’t work).
The aeration in the whipped cream replicates the effect of churning with an ice cream maker which is called for with traditional ice cream recipes. 

• Condensed milk – Sweetened milk sold in cans which has a syrupy consistency. Find it in the long-life milk aisle. This adds sweetness into the ice cream and prevents the mixture from freezing into a block of ice, keeping the mixture scoop able like real ice cream!

• Rum – Use a golden or dark (brown) rum, for colour and flavour. Not a clear/white rum like Bacardi. I use Appleton Estate (pictured above) which is a good Jamaican made rum brand available here in Australia. But any rum will work here, even an economical one (we’re not doing shots here, it’s mixed with other flavours, so it’s ok!).
Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). Then add rum essence into the ice cream mixture to taste. You can just stir it in at the end – add and taste, add and taste! The ice cream texture will be fine. It will be a touch firmer than pictured which actually is a good thing because one challenge I had with this recipe was to get enough rum flavour in it without the ice cream being too soft (because rum does not freeze).

• Raisins – Did the recipe name give it away? 😂 Sultanas make a fine substitute. Other dried fruit, like cranberries, cherries, even chopped dates, will work fine too as an alternative.

• Allspice (oops, missing from the photo!) – For a hint of extra flavour. I tried it with and without (I know, my job, it’s so hard….) and just a bit of spicing makes it even better! But, it is optional.

• Vanilla – For flavour.

RUM SOAKED RAISINS (NOTE 1):

• 1 1/2 cups raisins (separate with fingers)

• 1/2 cup rum (preferably Jamaican! Note 2)

ICE CREAM:

• 1 x 395g / 14oz can condensed milk (Note 3)

• 1/4 cup rum, dark or golden (preferably Jamaican! Note 2)

• 1 tsp vanilla extract

• 1/8 tsp allspice powder , optional

• 2 cups thickened/heavy cream, fridge cold (any whipping cream works)

SERVING (ALL OPTIONAL)

• Ice cream cones

• Rum raisin chocolate , finely chopped (pictured in post)

Instructions

RUM SOAKED RAISINS:

• Chop – Roughly chop the raisins (about in half) and break them up with your fingers so they are not stuck together.


• Soak – Heat the rum in a small saucepan on medium high, just until hot. Add raisins, spread to submerge as best you can. Then leave to soak for 30 minutes.


• Pour off excess – The raisins should absorb most of the rum. If not, see Note 4.


ICE CREAM:

• Condensed milk & flavourings – Place the condensed milk, rum, vanilla and all-spice in a bowl. Briefly beat just to combine with a handheld beater (or mix by hand), then stir in the rum soaked raisins.


• Whipped cream – Place the cream in a separate large bowl and beat on high with an electric beater for 2 1/2 to 3 minutes until well whipped (stand mixer 1 – 1 1/2 minutes). We're not looking for "soft whipped" here, we want stiff peaks and good aeration!


• Fold together – Fold about 1 cup whipped cream into the condensed milk mixture. Once mostly incorporated (some lumps is fine), pour the condensed milk mixture into the cream and gently continue folding until smooth (minimise folding as less aeration = denser ice cream). To help remove lumps, "smear" visible cream bits across the surface or against the side of the bowl rather than vigorously stirring.


• Freeze 12 hours – Spread in a 1.5 litre / 1.5 quart container (Note 6). Cover with lid or cling wrap. Freeze at least 12 hours.


• Serve! To scoop, you'll only need to leave it out for a minute or two, like real ice cream! Then scoop and serve in bowls or in cones. I topped mine with chopped rum raisin chocolate, because, why not? 🙂


Recipe Notes:

• 1. Soaking the raisins is key not only for extra rum flavour but also because the rum stops the raisins from freezing solid because high % alcohol does not freeze.

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• Sultanas can be substituted, cranberries, cherries, or other dried fruit. Chopping helps the raisins absorb more rum.

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• 2. Rum – Use a golden or dark (brown) rum, for colour and flavour. Not a clear/white rum like Bacardi. I use Appleton Estate (pictured in post) which is a good Jamaican made rum brand available here in Australia.

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• 4. Rum quantity – The ice cream can only take 1/4 cup rum in the ice cream mixture itself. Beyond this, it doesn’t set firmly enough because rum doesn’t freeze. (I tried. Because I love the rum flavour!) So if you have any excess rum not absorbed by the raisins, pour it off and include that in the 1/4 cup rum you measure out to mix into the ice cream mixture.

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• Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). Then add rum essence into the ice cream mixture to taste. See notes under the ingredients photo in post for more information.

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• 5. Storage – This will keep for months, like ordinary ice cream!

•

• Cream – Just ordinary whipping cream. I use thickened cream (heavy cream) but any whipping cream works fine. (Low fat cream is not an option here, recipe won’t work).
The aeration in the whipped cream replicates the effect of churning with an ice cream maker which is called for with traditional ice cream recipes. 

• Condensed milk – Sweetened milk sold in cans which has a syrupy consistency. Find it in the long-life milk aisle. This adds sweetness into the ice cream and prevents the mixture from freezing into a block of ice, keeping the mixture scoop able like real ice cream!

• Rum – Use a golden or dark (brown) rum, for colour and flavour. Not a clear/white rum like Bacardi. I use Appleton Estate (pictured above) which is a good Jamaican made rum brand available here in Australia. But any rum will work here, even an economical one (we’re not doing shots here, it’s mixed with other flavours, so it’s ok!).
Non alcoholic option – Use rum essence instead! I would soak the raisins in hot water + rum essence (to plump them up). Then add rum essence into the ice cream mixture to taste. You can just stir it in at the end – add and taste, add and taste! The ice cream texture will be fine. It will be a touch firmer than pictured which actually is a good thing because one challenge I had with this recipe was to get enough rum flavour in it without the ice cream being too soft (because rum does not freeze).

• Raisins – Did the recipe name give it away? 😂 Sultanas make a fine substitute. Other dried fruit, like cranberries, cherries, even chopped dates, will work fine too as an alternative.

• Allspice (oops, missing from the photo!) – For a hint of extra flavour. I tried it with and without (I know, my job, it’s so hard….) and just a bit of spicing makes it even better! But, it is optional.

• Vanilla – For flavour.

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