No-Churn Rum Raisin Ice Cream
Creamy, indulgent no-churn ice cream packed with rum-soaked raisins and warm spices. No ice cream maker needed β just a bowl, a whisk, and a freezer.
Ingredients
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Heavy Creamβ 468.5 g π§ 473.2 ml π₯ 2 cup
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Condensed Milkβ 414 g π§ 316.1 ml π₯ 1β cup
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Raisinsβ 354.9 g 71 pcs
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Brown Sugarβ 26 g π§ 29.6 ml π₯ 2 tbsp
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Allspiceβ 15 g π§ 30 ml π₯ 2 tbsp
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Vanilla Extractβ 4.3 g π§ 4.9 ml π₯ 1 tsp
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Ground Cinnamonβ 3 g 1 pcs
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Also in this recipe
- Dark Rum 1
Total nutrition
4141 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 120 ml of dark rum in a small saucepan over medium heat until warm, but do not let it boil. Remove from heat and stir in the raisins and 1 tsp vanilla extract. Let the mixture soak for at least 30 minutes, then drain off the excess rum, reserving exactly 60 ml to use in the ice cream base.
- In a large bowl, whisk together the sweetened condensed milk (400 g), 2 tablespoons of dark brown sugar, 1/4 tsp ground cinnamon, 1/8 tsp allspice, a pinch of salt, and the reserved 60 ml of rum. Whisk until the brown sugar is fully dissolved.
- In a separate chilled bowl, whip 480 ml of cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture in two or three additions, taking care not to deflate the cream. Once fully combined, fold in the drained rum-soaked raisins, distributing them evenly throughout the mixture.
- Pour the mixture into a loaf pan or a freezer-safe container, smooth the top, and cover tightly with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until completely firm.
- Before serving, let the ice cream stand at room temperature for 5β10 minutes to soften slightly for the best scooping texture.
Source:
TheMealDB
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