If you’re looking for a sweet and refreshing recipe to cool down this summer, Mary Berry’s no-churn rum and raisin ice cream might be for you.
The star chef’s quick and simple take on this classic dessert only calls for four ingredients and can be frozen for up to two months.
This recipe can be made in as little as 15 minutes, but is best made in advance so it has plenty of time to properly set.
If you want your ice cream to freeze even quicker, Mary recommended: “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.”
Instructions
Put the raisins in a saucepan and pour in the rum. Heat gently until it just starts to boil.
Transfer to a bowl, cover, and let soak overnight until the raisins are plump and the rum is absorbed.
Pour the cream into a large bowl and use an electric hand whisk to whip it to soft peaks. Gently fold in the condensed milk, then add the raisins and any remaining rum, mixing thoroughly.
Spoon the mixture into a one-litre freezer-safe container or individual ramekins, and freeze for at least 12 hours or overnight.