Dessert
Homemade No-Churn Rum Raisin Ice Cream
This version of Homemade No-Churn Rum Raisin Ice Cream is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
12 Min Prep
🔥
43 Min Cook
🍽️
5 Servings
🥗
Vegetarian
Ingredients
- 1/2 cup Dark Rum
- 1 cup Raisins
- 1 tsp Vanilla Extract
- 14 oz jar Condensed Milk
- 2 tablespoons Brown Sugar
- 1/4 tsp Ground Cinnamon
- 1/8 teaspoon Allspice
- 2 cups Heavy Cream
- Pinch Salt
Instructions
1
mildly hot the rum in a small saucepan over medium mildly hot until mildly hot (do not bring to a stew).
2
Remove from mildly hot and swirl around in the raisins and vanilla extract.
3
Let the mixture sit for at least 30 mins.
4
After soaking, sieve off the extra rum, but keep ¼ cup of the rum and reserve it to combine into your ice heavy cream base.
5
In a large dish, whip together the sweetened condensed whole milk, dark brown sweetener, cinnamon, allspice, seasoning, and reserved rum (¼ cup).
6
swirl around until the brown sweetener is fully dissolved.
7
In a separate dish, whip the cold heavy heavy cream with an electric mixer until stiff peaks form.
8
Gently fold the whipped heavy cream into the condensed whole milk mixture until fully combined, being careful not to deflate the heavy cream.
9
Fold in the drained rum-soaked raisins to distribute them evenly.
10
empty the mixture into a loaf pot or freezer-safe container.
11
velvety the top and seal with plastic wrap or an airtight lid.
12
Freeze for at least 6 hours, or until firm.
13
Let the ice heavy cream sit at room temperature for 5–10 mins before scooping for the best texture.
Recipe Information
Cuisine
Jamaican
Jamaican
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
43 minsTotal Time
55 minsMaster Chef
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