Rum & Raisin Ice Cream

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.

Rum and raisin ice cream

Makes approx 800ml
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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