Mary Berry's rum and raisin ice cream - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s rum and raisin ice cream By You Magazine - February 17, 2019 Sweet, naughty and delicious, this rum and raisin ice cream has a gorgeously smooth and silky texture. With no churning required, it is so straightforward to make, too. Condensed milk is the magic ingredient here – the thick, rich combination of sugar and milk helps to prevent any ice crystals from forming and makes the ice cream easy to scoop straight from the freezer. Soaking the raisins overnight is worth doing as this plumps them up so they are juicy. Without soaking they would be hard to eat. Georgia Glynn Smith MAKES 1 LITRE PREP TIME: 15 minutes, plus soaking FREEZE TIME: 12 hours 150g (5oz) raisins 50ml (2fl oz) dark rum 300ml (10fl oz) pouring double cream 1 x 397g tin of full-fat condensed milk you will need a 1-litre (1¾-pint) freezer-proof container or 8 ramekins (see note) 1. Place the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed (see recipe introduction). Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well. 2. Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight. 3. Serve scoops of ice cream with fresh fruit (try the Glazed Pineapple with Rum and Lime in my book). COOK’S NOTES Spooned into ramekins, the ice cream will freeze more quickly – in just a few hours. Don’t overfill them as the mixture will expand as it freezes – ramekins with a capacity of 150ml (5fl oz) would be ideal. PREPARE AHEAD Make the ice cream at least 12 hours ahead. FREEZE Freezes for up to 2 months. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved