Mary Berry Rum And Raisin Ice Cream Recipe [Tips & Tricks]

If you’re a fan of indulgent desserts that bring a touch of sophistication to your sweet treats, then you absolutely have to try Mary Berry’s rum and raisin ice cream recipe!

Combining the richness of cream with the warm, spiced notes of rum and the natural sweetness of plump raisins, this ice cream is an irresistible delight. Mary Berry’s expertise in creating easy-to-follow, delicious recipes means you’ll be able to whip up this creamy concoction in no time, impressing family and friends with your homemade creation. Plus, it’s the perfect dessert to enjoy after a hearty meal, giving you a refreshing yet luxurious finish.

Mary Berry Rum And Raisin Ice Cream Recipe

Ingredients Needed

To create a batch of Mary Berry’s Rum and Raisin Ice Cream, you’ll need a delightful mix of rich, comforting ingredients that come together to form a creamy, indulgent treat. This is a recipe where each ingredient plays a key role in delivering the perfect balance of sweetness, creaminess, and subtle rum flavor. Here’s the breakdown:

• Raisins – You’ll need about 150g of raisins for this recipe. Raisins are the star when it comes to texture and sweetness. They’ll be soaked in rum to infuse them with that classic boozy depth, so they become plump and full of flavor.

• Dark Rum – A generous 4 tablespoons of dark rum gives this ice cream its signature depth. Dark rum, with its rich, molasses-like flavor, will add warmth and complexity. It’s also the key to making those raisins stand out and take on a lovely boozy flavor.

• Full-Fat Milk – The backbone of any ice cream base. 250ml of full-fat milk helps create a smooth, silky texture that is essential for this dessert.

• Double Cream – A rich 300ml of double cream brings the luxurious creaminess that’s necessary for the smooth mouthfeel and indulgence of ice cream.

• Sugar – Around 100g of caster sugar will add just the right amount of sweetness to balance the richness of the cream and the rum-soaked raisins. Caster sugar dissolves effortlessly, ensuring a smooth and velvety texture.

• Egg Yolks – The recipe requires four large egg yolks. These are key for creating a custard-like base. When whipped with the sugar and cooked gently, they thicken the ice cream base and help create that luscious, creamy consistency we all crave in homemade ice cream.

• Vanilla Extract – A teaspoon of vanilla extract rounds out the flavor, adding a subtle warmth that complements both the rum and the creaminess of the ice cream.

These ingredients combine to create a deliciously rich and flavorful ice cream. The raisins and rum provide an irresistible complexity, while the base is smooth and creamy with just the right level of sweetness.

Equipment Needed

When it comes to making Mary Berry’s Rum and Raisin Ice Cream, a few pieces of equipment will be necessary to ensure everything comes together smoothly and your ice cream turns out perfectly. Here’s what you’ll need:

• Mixing Bowl – A large, heatproof mixing bowl is essential for whisking the egg yolks and sugar together. You’ll also need it for mixing the milk and cream once they’re heated. A sturdy, heat-resistant bowl ensures you can safely mix everything without worrying about spills or cracks.

• Saucepan – A medium-sized saucepan is used to heat the milk, cream, and sugar together. You’ll also need it for gently cooking the egg yolks and milk mixture to create the custard base for the ice cream.

• Whisk – A handheld whisk will be crucial for beating the egg yolks and sugar together to achieve the smooth, pale consistency you need for the custard. A good whisk will also help you stir the milk and cream mixture while it’s heating, ensuring that it doesn’t scorch.

• Strainer – Once the custard has been prepared, you’ll need a fine-mesh strainer to strain the mixture into your bowl. This ensures any bits of cooked egg are removed, leaving behind a smooth custard base for your ice cream.

• Ice Cream Maker – An ice cream maker is essential for churning the mixture into the smooth, soft consistency characteristic of ice cream. If you don’t have one, you can manually churn the mixture every 30 minutes to break up the ice crystals, but an ice cream maker is far more efficient for getting the perfect texture.

• Storage Container – A freezer-safe container, preferably one with a lid, is needed to store the ice cream once it’s been churned. A metal container works particularly well, as it helps the ice cream freeze more evenly and quickly.

These pieces of equipment ensure that you can successfully make the ice cream base, churn it into the perfect consistency, and store it for later enjoyment.

How To Make Mary Berry’s Rum And Raisin Ice Cream

Making Mary Berry’s Rum and Raisin Ice Cream is a step-by-step process, but it’s entirely worth the effort. The final result is a luxuriously creamy and flavorful ice cream that perfectly balances the sweetness of the raisins and the richness of the rum. Let’s walk through the steps:

1. Soak the Raisins – Start by placing your raisins in a small bowl and pouring the dark rum over them. Allow them to soak for at least an hour, but ideally overnight. This step infuses the raisins with the warm, boozy flavor that gives this ice cream its character.

2. Make the Custard Base – In a medium saucepan, combine the milk, double cream, and caster sugar. Heat gently over low heat, stirring occasionally until the mixture is warm but not boiling. You want the sugar to dissolve and the mixture to be steaming, but not scalding.

3. Whisk the Egg Yolks – While the milk and cream mixture is heating, whisk together the egg yolks in a separate bowl until they are pale and slightly thickened. Gradually pour the warm milk and cream mixture into the egg yolks, whisking constantly. This process tempers the eggs, preventing them from curdling.

4. Cook the Custard – Pour the egg and cream mixture back into the saucepan and cook it gently over low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom of the pan to prevent the custard from sticking or burning. You want the mixture to thicken enough to coat the back of the spoon. This can take 5-10 minutes, so be patient.

5. Strain the Custard – Once the custard has thickened, strain it through a fine mesh sieve into a clean bowl to remove any bits of cooked egg. This step ensures your ice cream base is perfectly smooth.

6. Chill the Base – Allow the custard to cool to room temperature before covering it and placing it in the fridge for at least 4 hours, or ideally overnight. Chilling the base is crucial for the ice cream to churn properly and develop the right texture.

7. Churn the Ice Cream – Once your custard base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, depending on your machine.

8. Add the Raisins – When the ice cream is almost done churning, fold in the rum-soaked raisins. Make sure they are evenly distributed throughout the ice cream.

9. Freeze the Ice Cream – Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 2-3 hours, or until it’s firm enough to scoop.

After these steps, you’ll have a delightful batch of homemade Rum and Raisin Ice Cream to enjoy!

Expert Tips

To elevate your ice cream-making game and ensure perfect results, here are some expert tips to consider:

• Use Good Quality Rum – The quality of the rum will significantly impact the flavor of your ice cream. Opt for a good quality dark rum that you enjoy drinking on its own. This will ensure that the rum flavor in the ice cream is rich and deep.

• Be Patient with the Custard – When cooking the custard, it’s essential to do it over low heat and stir constantly. Don’t rush the process; if you cook the custard too quickly or at too high a temperature, it can curdle, and you’ll end up with a lumpy ice cream base.

• Don’t Skimp on Chilling Time – The longer you chill the custard base, the smoother and richer the ice cream will be. It also helps the flavors meld and intensify. Make sure to plan ahead and allow for proper chilling time.

• Adjust the Raisins to Taste – Depending on how much rum flavor you like, feel free to adjust the quantity of raisins you add. If you want a more intense raisin flavor, you can soak them for longer or use a bit more rum.

• Churn, Churn, Churn – Proper churning is key to achieving a smooth and creamy texture. Don’t be tempted to skimp on the churning time. Follow the instructions for your ice cream maker and be sure to churn until the mixture has thickened and reached a soft-serve consistency.

Mary Berry’s Rum and Raisin Ice Cream is the perfect dessert for any occasion where you want something rich, creamy, and bursting with flavor. It’s a fantastic way to enjoy the classic combination of raisins and rum, but in the form of a silky-smooth ice cream.

With just a few high-quality ingredients and a bit of patience, you can create a luxurious treat that’s sure to impress your friends and family. Whether served on a warm summer evening or as a special finish to a dinner party, this ice cream is guaranteed to be a crowd-pleaser. So, grab your ingredients, get your equipment ready, and start churning your way to deliciousness!.

Easy Recipe Variations For Mary Berry’s Rum And Raisin Ice Cream

Mary Berry’s Rum and Raisin Ice Cream is a creamy, indulgent dessert that perfectly balances the smooth richness of ice cream with the warmth of rum and the natural sweetness of raisins. While the classic recipe is a crowd-pleaser on its own, there are several easy and delightful variations that can take this dessert to the next level, allowing you to customize the flavor profile to your preferences.

1. Chocolate Chips Addition: One simple variation is to stir in some dark or milk chocolate chips into the base. The bittersweetness of chocolate pairs beautifully with the rum and raisins, creating a harmonious blend of flavors. Simply fold the chips in just before freezing, so they’re evenly distributed throughout the ice cream.

2. Caramelized Nuts: Adding caramelized walnuts, almonds, or pecans can introduce an extra crunch and a nutty flavor that contrasts with the creamy texture of the ice cream. To prepare, toast the nuts lightly, then coat them in sugar and gently heat them until they’re golden and crispy. Once they cool, chop them up and fold them into the mixture.

3. Spiced Rum Twist: For those who enjoy a little extra kick, using spiced rum instead of traditional dark rum can elevate the ice cream with warm, aromatic spices like cinnamon, cloves, and vanilla. This variation brings a more complex flavor profile and is perfect for those who love the spicy depth of a good rum-based dessert.

4. Coconut Rum: If you’re a fan of tropical flavors, substituting coconut rum for the usual dark rum can lend the ice cream a refreshing, coconut-infused twist. This variation works wonderfully if you’re looking for a beachy vibe and adds a smooth, sweet edge that complements the raisins perfectly.

5. Dried Fruit Medley: To make the dish even fruitier, consider mixing in a combination of raisins and other dried fruits, like cranberries, apricots, or currants. The tanginess of cranberries, for instance, adds a delightful contrast to the sweetness of the raisins, giving each bite a more complex flavor.

6. Boozy Rum Raisin: For a richer, more intense rum flavor, increase the amount of rum in the base mixture. Be cautious not to add too much as it may affect the freezing process, but a slight boost can make the rum taste more pronounced and bring out the complexity of the alcohol.

These variations are not only easy to incorporate but also allow you to customize the dessert based on your taste preferences or the occasion at hand. Whether you’re serving it on a warm summer day or as a special treat during the holidays, experimenting with these options will undoubtedly impress your guests and keep them coming back for more.

Best Practices To Store Leftovers

If you find yourself with extra Mary Berry’s Rum and Raisin Ice Cream after a party or dinner, storing it properly is key to preserving its creamy texture and flavor. Here are some best practices to ensure your leftovers stay fresh and indulgent for as long as possible:

1. Use an Airtight Container: To prevent your ice cream from absorbing any odors or flavors from the freezer, always store it in an airtight container. This will help maintain its flavor profile and prevent freezer burn, which can affect both the texture and taste.

2. Cover the Surface: Ice cream tends to form ice crystals when exposed to air. To avoid this, press a piece of parchment or wax paper directly on the surface of the ice cream before sealing it in the container. This barrier will help lock in moisture and keep the texture smooth.

3. Don’t Overfill the Container: When transferring the ice cream to the storage container, leave some space at the top. Ice cream expands as it freezes, and overfilling can cause it to spill over or freeze unevenly, affecting the consistency.

4. Maintain Freezer Temperature: Make sure your freezer is set to the right temperature (ideally between -18°C to -20°C or 0°F to -4°F). At this temperature, your ice cream will freeze correctly without becoming too hard or too soft. A consistent temperature will also help preserve its texture.

5. Serve After Proper Thawing: Ice cream is best served when it has softened slightly. If you’ve stored it for a while, take the container out of the freezer about 5 to 10 minutes before serving. This allows it to become scoopable and gives you the perfect creamy consistency.

By following these tips, you can keep your Mary Berry’s Rum and Raisin Ice Cream fresh and delightful, allowing you to enjoy it again whenever the craving strikes. Leftovers can stay in the freezer for up to 2 weeks, but after that, the quality may start to degrade, so try to enjoy it within that time frame for the best taste and texture.

What Goes Well With Rum And Raisin Ice Cream

Mary Berry’s Rum and Raisin Ice Cream has such a rich and indulgent flavor that pairing it with complementary items can elevate the experience. Here are some of the best choices that go wonderfully with this ice cream:

1. Warm Apple Pie: There’s something magical about the combination of a warm, spiced apple pie with cold, creamy ice cream. The sweetness and slight tartness of the apples contrast beautifully with the smooth, boozy ice cream. It’s a timeless pairing that feels comforting and luxurious at the same time.

2. Chocolate Lava Cake: For chocolate lovers, a molten chocolate cake with gooey, warm chocolate oozing out of it pairs perfectly with the creamy, rum-infused ice cream. The richness of the chocolate lava cake complements the raisins and rum flavors, creating a decadent dessert experience.

3. Baked Bananas Foster: Another fantastic pairing involves bananas foster, where the caramelized bananas are flambéed with rum and served hot. This combination harmonizes beautifully with the rum in the ice cream, enhancing the tropical and boozy notes. The slight bitterness from the caramelized sugar and the richness of the rum creates an unforgettable contrast with the creamy texture of the ice cream.

4. Toasted Almond Biscotti: For a lighter accompaniment, toasted almond biscotti offers a satisfying crunch that contrasts with the creamy ice cream. The nutty flavor of the biscotti complements the rum and raisin notes, adding a delightful texture to each bite.

5. Coffee: Sometimes the simplest pairings are the best, and a strong, hot cup of coffee, whether espresso or a creamy latte, goes beautifully with rum and raisin ice cream. The bitterness of the coffee balances the sweetness of the ice cream, providing a comforting yet sophisticated dessert experience.

6. Spiced Ginger Cake: If you enjoy spice, a slice of moist ginger cake can elevate the flavors of rum and raisin ice cream. The warming ginger notes bring out the spice in the rum, while the moist texture of the cake complements the smooth creaminess of the ice cream.

7. Fresh Fruit: A light fruit salad, particularly one made with tropical fruits like pineapple, mango, and papaya, can add a refreshing contrast to the richness of the ice cream. The acidity of the fruit balances the sweetness of the rum and raisins, making for a more refreshing and less heavy dessert option.

These pairings not only complement the ice cream but also help enhance the different flavor notes in Mary Berry’s recipe, making your dessert experience even more enjoyable.

Conclusion

Mary Berry’s Rum and Raisin Ice Cream is the epitome of indulgence – a perfect mix of creamy goodness, the warmth of rum, and the natural sweetness of raisins. Whether you opt for the classic recipe or explore easy variations like adding chocolate chips, nuts, or experimenting with different rums, this dessert offers endless possibilities.

Storing leftovers properly ensures that you can savor this treat for days to come, and when paired with the right dessert or drink, it becomes an unforgettable experience. Whether enjoyed as a standalone delight or served alongside other desserts, this rum and raisin ice cream is sure to impress and satisfy any sweet tooth.

FAQs

What Are The Main Ingredients In Mary Berry’s Rum And Raisin Ice Cream Recipe?

The main ingredients for Mary Berry’s rum and raisin ice cream include double cream, milk, caster sugar, egg yolks, raisins, dark rum, and vanilla extract. The combination of these ingredients creates a rich and creamy texture with a delicious rum-soaked raisin flavor.

How Do I Prepare The Raisins For Mary Berry’s Rum And Raisin Ice Cream?

For Mary Berry’s recipe, the raisins are soaked in dark rum to plump them up and infuse them with flavor. Typically, you should soak the raisins in rum for at least 1-2 hours or overnight to get the best results. This soaking process enhances the raisin flavor and integrates the rum into the ice cream base.

Can I Use A Substitute For The Rum In Mary Berry’s Rum And Raisin Ice Cream?

Yes, if you prefer not to use rum, you can substitute it with fruit juices like grape juice or apple juice for a non-alcoholic version. Alternatively, using a rum extract could provide a similar flavor without the alcohol content.

How Long Does Mary Berry’s Rum And Raisin Ice Cream Take To Make?

The preparation time for Mary Berry’s rum and raisin ice cream is approximately 30 minutes to an hour, depending on your experience. However, the ice cream needs several hours (preferably overnight) to freeze and set properly, so plan ahead for the best texture and flavor.

Do I Need An Ice Cream Maker For Mary Berry’s Rum And Raisin Ice Cream?

While an ice cream maker will help achieve a smoother texture, it is not strictly necessary. You can make the ice cream by hand, but you will need to stir it every 30 minutes during the freezing process to prevent ice crystals from forming and ensure a creamy consistency.

Can I Adjust The Sweetness Of Mary Berry’s Rum And Raisin Ice Cream?

Yes, you can adjust the sweetness to your liking. If you prefer a less sweet ice cream, you can reduce the amount of sugar in the recipe. Keep in mind that the sweetness balances with the richness of the cream and the flavor of the rum-soaked raisins.

Is Mary Berry’s Rum And Raisin Ice Cream Suitable For People With Dairy Allergies?

Mary Berry’s rum and raisin ice cream contains dairy products such as milk and cream, so it is not suitable for people with dairy allergies. However, you can try substituting the cream and milk with dairy-free alternatives like coconut milk or almond milk, although the texture and flavor may vary.

Can I Make Mary Berry’s Rum And Raisin Ice Cream Without Eggs?

Yes, you can make a version of Mary Berry’s rum and raisin ice cream without eggs by using a custard-free method. In this case, you can skip the egg yolks and rely on the heavy cream and milk to provide the ice cream’s richness and texture. This may result in a slightly different consistency but will still be delicious.

How Should I Store Mary Berry’s Rum And Raisin Ice Cream?

Store Mary Berry’s rum and raisin ice cream in an airtight container in the freezer. It should stay fresh for up to a week or two. If it hardens too much, allow it to soften at room temperature for a few minutes before serving to get a smooth, scoopable texture.

Can I Make Mary Berry’s Rum And Raisin Ice Cream Ahead Of Time?

Yes, Mary Berry’s rum and raisin ice cream can be made ahead of time. In fact, it benefits from being made the day before you plan to serve it, as the flavors have time to meld and the texture firms up. Just remember to let it freeze for several hours or overnight for the best results.