After all this lovely hot weather we have been having in the UK I thought it would be rude not to get my christmas present ice cream maker out and give it another spin. Rum and raisin is probably my favourite ice cream flavour and was so easy to make…….I can see I will be using the recipe again very soon. Freeze the bowl for 48 hours before you will be making the ice cream. The ice cream will conveniently be soft scoop as the alcohol prevents it from setting hard.
Makes approx 800ml Ingredients 100g raisins 50ml dark rum 100g caster sugar 300ml double cream 300ml whole milk
Soak the raisins in the rum overnight. Stirring occasionally to ensure all the raisins soak up some rum.
The next day, combine the sugar, cream and milk in a jug and then stir in the plump rum soaked raisins.
Pour the mixture into your ice cream maker and let the machine do its magic as per its instructions. Transfer to a freezer proof container and freeze for 3-4 hours before serving.
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