Mary Berry's rum and raisin ice cream recipe takes 15 minutes to prepare and is best made in advance so it has plenty of time to set.
The ice cream can be frozen for up to 2 months so it’s worth making a big batch and keeping it in the freezer ready for any last minute dessert needs. Mary says: “"Sweet, naughty, and delicious, this has a gorgeously smooth and silky texture. With no churning required, it is so straightforward to make too.”
Please note the nutrition is for the whole 1 litre of ice cream. This is approximately 10 portions which would be 324 calories per portion and 11.4g saturated fat.
Ingredients
- 150g raisins
- 50ml dark rum
- 300ml pouring double cream
- 1 × 397g tin of full-fat condensed milk
WEIGHT CONVERTER
Method
- Place the raisins in a saucepan. Add the rum and gently heat it until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed.
- Pour the cream into a large bowl and whisk to soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.
- Spoon into a 1 litre freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight.
Top tips for making Mary Berry’s rum and raisin ice cream recipe
For even quicker results Mary suggests: “Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml (5fl oz) would be ideal.”
Do you need to soak raisins for rum and raisin ice cream?
Mary says: “Soaking the raisins overnight is worth doing as this plumps them up so they are juicy. Without soaking, they would be hard to eat."
How much rum is in rum and raisin ice cream?
Mary’s recipe uses 50ml of rum which is heated and then used to soak the raisins. The heating process will cook off some of the alcohol but there will still be some residual booze in the finished ice cream.
Why is rum raisin ice cream so good?
The secret ingredient in Mary’s ice cream recipe is the condensed milk. This clever ingredient means there’s no need to churn the ice cream. Mary explains: "Condensed milk is the magic ingredient here – the thick, rich combination of sugar and milk helps prevent ice crystals from forming and makes the ice cream easy to scoop straight from the freezer.”
If you want more Mary Berry recipes we have lots for you to explore. You might also like these ice cream cone cupcakes or our no churn vanilla ice cream.
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