Hamdi Saidani Rich dark rum and plump raisins elevate this Mary Berry rum and raisin ice cream to a sophisticated favorite you’ll always want at the heart of your festive dessert table. It’s delicious with warm apple pie, dark chocolate shavings, a drizzle of maple syrup, a small glass of extra rum; in fact most things.
Jump to RecipeMary Berry Rum and Raisin Ice Cream Recipe Ingredients
- 100g (3.5 oz) raisins
- 75ml (5 tbsp) dark rum
- 1 x 397g (14 oz) can sweetened condensed milk
- 600ml (1 pint) double cream, chilled
- 1 teaspoon vanilla extract
How To Make Mary Berry Rum and Raisin Ice Cream Recipe
- Plump the fruit: Start by placing the raisins and the dark rum into a small saucepan. Heat gently over a low flame until the rum is just beginning to simmer, then remove from the heat. Cover and let the raisins soak for at least 2 hours, or ideally overnight. This allows the fruit to absorb the alcohol, becoming plump and bursting with flavor. Ensure they are completely cool before adding them to the cream.
- Whisk the base: In a large mixing bowl, pour in the entire can of sweetened condensed milk and stir in the vanilla extract. If there is any unabsorbed rum left in the raisin bowl, you can stir that in here too for an extra boozy kick.
- Whip the cream: In a separate chilled bowl, whisk the double cream until it reaches “soft peaks.” You are looking for a texture that is thick enough to hold its shape, but where the peaks still fold over gently when the whisk is lifted.
- Combine and fold: Gently fold the whipped cream into the condensed milk mixture using a large metal spoon. Use a “figure-eight” motion to keep as much air in the mixture as possible. Once combined and smooth, carefully fold in the rum-soaked raisins, ensuring they are evenly distributed throughout the cream.
- Freeze to set: Pour the mixture into a 1.2-litre (2-pint) freezer-proof container. Smooth the top with the back of a spoon, cover tightly with a lid or foil, and freeze for at least 6 hours, or until the ice cream is firm and scoopable.
- Serve with style: Remove the container from the freezer about 10 minutes before you want to serve it. This short “tempering” period allows the ice cream to soften just enough to yield perfect, professional-looking scoops.
Recipe Tips
- The Rum Choice: For the best results, use a dark or spiced rum rather than a white rum. Dark rum has molasses notes that pair beautifully with the sweetness of the raisins and the richness of the cream.
- No-Churn Magic: Because of the high sugar content in the condensed milk and the high fat in the double cream, this ice cream will not form icy shards. It stays smooth and velvety even without a machine.
- Alcohol and Freezing: Be aware that alcohol has a very low freezing point. If you add significantly more rum than the recipe calls for, the ice cream may remain very soft or refuse to set firmly.
- Cooling the Raisins: Never add the raisins to the cream while they are still warm from the saucepan, as this will cause the whipped cream to deflate and melt, ruining the texture.
What To Serve With Mary Berry Rum and Raisin Ice Cream Recipe?
This Mary Berry Rum and Raisin Ice Cream Recipe is a rich, boozy treat that needs a warm or chocolatey pairing! A slice of Warm Apple Crumble is the quintessential choice for a comforting winter dessert. For a more modern twist, a few Dark Chocolate Shavings scattered over the top add a lovely bitter contrast to the sweet cream! A side of Toasted Walnuts or a small glass of Pedro Ximénez Sherry pairs wonderfully with the deep, dried-fruit notes.
How To Store Mary Berry Rum and Raisin Ice Cream Recipe
- Freeze: Keep the ice cream in an airtight container in the freezer for up to 1 month.
- Prevent Crystals: To maintain the best texture, place a piece of wax paper or parchment paper directly onto the surface of the ice cream before sealing the lid to prevent any air contact.
- Labeling: Since it contains alcohol, it’s a good idea to label the container clearly if you have children in the house!
Mary Berry Rum and Raisin Ice Cream Recipe Nutrition Facts
- Calories: 410 kcal (per serving)
- Total Fat: 28 g
- Saturated Fat: 18 g
- Cholesterol: 90 mg
- Sodium: 70 mg
- Total Carbohydrates: 32 g
- Protein: 5 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Can I use sultanas instead of raisins?
Yes, sultanas work perfectly well, though they are slightly sweeter and less u0022meatyu0022 than raisins.
Is there a non-alcoholic version?
You can soak the raisins in strong black tea or apple juice for a similar plump texture, though you will lose the signature u0022warmthu0022 that the rum provides.
Does it need to be stirred during freezing?
No. This is a u0022still-setu0022 recipe, meaning the aeration you achieve by whipping the cream is sufficient to keep it smooth throughout the freezing process.
Try More Recipes:
- Mary Berry Cream Cheese Salmon Recipe
- Mary Berry Vanilla Ice Cream Recipe
- Mary Berry Cinder Toffee Ice Cream Recipe
Mary Berry Rum and Raisin Ice Cream Recipe
Course: DessertCuisine: BritishDifficulty: Easy8
servings20
minutes5
minutes410
kcalA classic, no-churn adult dessert that combines the richness of double cream with the deep, festive flavors of rum-soaked fruit.
Ingredients
100g raisins
75ml dark rum
397g condensed milk
600ml double cream
1 tsp vanilla extract
Directions
- Heat raisins and rum until simmering; let soak for 2+ hours until cool.
- Mix condensed milk and vanilla in a large bowl.
- Whip double cream to soft peaks.
- Fold the cream into the milk mixture gently.
- Stir in the soaked raisins and any remaining rum.
- Freeze in a covered container for at least 6 hours.
Notes
- Overnight soaking of the raisins produces the best flavor.
- Use a metal spoon for folding to preserve the air in the cream.
- This is a very rich ice cream, so small servings are usually plenty!