5 Ingredients: Rum and Raisin Ice-Cream
This might be the best homemade Rum and Raisin ice cream you will ever have - made with 5 simple ingredients. Pre-freezing of bowl required, plus extra 2 hours freezing time once the ice-cream is churned. Makes about 0.9L / 1.5 pints. ***As featured in THE WHOLESOME COOK cookbook.***
- 3/4 cup raisins
- 1/4 cup dark sweet rum (I used Bundaberg rum)
- 2 cups full cream milk
- 1 cup thickened cream
- 1/4 cup maple syrup
Freeze your ice-cream maker bowl for at least 12 hours, or as indicated by manufacturer's instructions.
Place raisins and dark sweet rum in a small saucepan and bring to a boil over low heat. Take off the heat, transfer to a small bowl and allow to cool.
In a large bowl whisk together milk, thickened cream and maple syrup until blended.
Pour mixture into your ice-cream maker and churn for 20 minutes. Add cooled rum and raisins,. Churn for another 10 minutes or until the mixture is thick and resembles soft-serve ice-cream.
Transfer to a freezer-safe dish, cover and freeze for at least 2 hours.
Thaw out for 5 minutes before serving.