Ingredients
Method
- Add the raisins and dark rum to a bowl. Cover and soak for at least 2 hours or up to 24 hours.
- Add the chilled heavy cream to a large mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, whip for 5 to 8 minutes, until stiff peaks form.
- Add the condensed milk, vanilla essence, cinnamon, and nutmeg. Gently fold everything together with a spatula until well combined.
- Drain the raisins well, reserving the rum for another use. Fold the drained raisins into the ice cream mixture.
- Transfer the mixture to a freezer-safe ice cream container or loaf pan. If using a loaf pan, press plastic wrap directly against the surface of the ice cream, then cover tightly.
- Freeze for at least 6 hours, or until firm.
Nutrition
Notes
Ice cream maker: After preparing the ice cream base, pour it into your ice cream maker and churn according to the manufacturer's instructions. Add the drained rum-soaked raisins toward the end of churning, then transfer to a freezer-safe container and freeze until firm.
Recipe Printed From ThisBagoGirl.com
