Mary Berry Rum And Raisin Ice Cream Recipe

This luxurious Mary Berry Rum And Raisin Ice Cream Recipe is a no-churn masterpiece featuring plump, rum-soaked raisins suspended in a velvety condensed milk base. Served alongside warm, caramelized grilled pineapple wedges, it offers a sophisticated hot-and-cold dessert experience that requires zero special equipment to create.

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Mary Berry Rum And Raisin Ice Cream Ingredients

The Ice Cream:

• 150g (5½oz) Raisins: High-quality raisins plump up beautifully when heated.
• 50ml (2fl oz) Dark Rum: A rich, aged rum adds depth and warmth.
• 300ml (½ pint) Pouring Double Cream: Whipped to create the airy structure.
• 1 x 397g tin Full-fat Condensed Milk: The secret to smooth, scoopable no-churn ice cream without crystallization.

The Glazed Pineapple:

• 1 medium Ripe Pineapple: Peeled, cored, and cut into wedges.
• 3 tbsp Light Muscovado Sugar: For a toffee-like glaze.
• 3 tbsp Rum: To reinforce the boozy flavor profile.
• ½ Lime: Juice only, to cut through the sweetness.

How To Make Mary Berry Rum And Raisin Ice Cream

1. Boozy Infusion: Place the raisins and 50ml of dark rum in a small saucepan. Heat gently until the liquid just reaches a boil. Remove from heat immediately. Transfer to a bowl, cover, and leave to soak overnight. Crucial Step: This allows the raisins to rehydrate fully and absorb all the alcohol so they don’t turn into icy rocks in the freezer.
2. Whip the Base: In a large bowl, whisk the double cream using an electric hand whisk. You are looking for soft peaks—the cream should flop over slightly when the whisk is lifted. Do not over-whip to stiff peaks, or the mixture will be difficult to fold.
3. Fold and Combine: Gently pour the condensed milk into the whipped cream. Add the plump soaked raisins and any remaining liquid rum from the bowl. Fold everything together carefully with a spatula or metal spoon until combined and smooth.
4. Freeze: Pour the mixture into a 1-liter freezer-proof container (or individual ramekins for faster freezing). Freeze for a minimum of 12 hours or overnight. No stirring is required during the freezing process.
5. Prep the Pineapple: Remove the top, base, and skin of the pineapple. Cut it lengthways into eight wedges and slice out the tough inner core.
6. Glaze and Grill: Heat a large griddle pan (or heavy frying pan) until very hot. Mix the muscovado sugar and 3 tablespoons of rum in a small bowl. Brush this sticky glaze all over the pineapple wedges. Place the fruit in the hot pan and chargrill for 1 minute on each side. You want golden griddle marks and a warm exterior, but the fruit should remain firm.
7. Serve: Scoop the ice cream into bowls. Serve with the warm grilled pineapple, drizzled with fresh lime juice and any extra rum syrup from the pan.

Recipe Tips

• Don’t Skimp on Soaking: The overnight soak is essential. If you rush this, the raisins will be chewy and the rum flavor won’t permeate the fruit.
• Soft Peaks: It is vital to stop whisking the cream at the soft peak stage. If the cream is too stiff, folding in the heavy condensed milk will knock out all the air, resulting in a dense block rather than light ice cream.
• Alcohol Content: The alcohol in the rum lowers the freezing point of the mix, which keeps the ice cream soft and scoopable. If you omit the alcohol, let the ice cream sit out for 10-15 minutes before serving to soften.
• Griddle Heat: Ensure your pan is smoking hot before adding the pineapple. You want to sear the sugar instantly, not stew the fruit.

What To Serve With Rum And Raisin Ice Cream

• Almond Tuiles: Thin, crisp cookies add a necessary crunch.
• Dark Chocolate Shavings: A bitter chocolate garnish balances the sweet condensed milk.
• Ginger Snaps: The spice of ginger pairs perfectly with rum.
• Espresso: A shot of hot coffee on the side (or poured over) is divine.

How To Store Rum And Raisin Ice Cream

• Freeze: The ice cream keeps well in an airtight container for up to 1 month. After that, ice crystals may form.
• Pineapple: The grilled pineapple is best eaten immediately while warm but can be refrigerated for 2 days.

Mary Berry Rum And Raisin Ice Cream Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 58g
• Sugar: 55g
• Protein: 5g

Nutrition information is estimated per serving (ice cream + pineapple).

FAQs

Try More Recipes:

• Mary Berry Spiced Orange Cake Recipe
• Mary Berry Stem Ginger Cake Recipe
• Mary Berry White Chocolate And Raspberry Muffins​ Recipe