Mary Berry’s Rum and Raisin Ice Cream is a deliciously indulgent dessert that perfectly combines the warmth and depth of rum with the sweet, chewy texture of raisins, all wrapped in a creamy, smooth ice cream base. Known for her classic British recipes, Mary Berry has crafted a version of this dessert that elevates the usual ice cream with sophisticated flavors and an inviting, rich texture. What makes this version stand out is the delicate balance between the smoothness of the cream, the sweet tang of the raisins, and the warmth of the rum, which infuses the ice cream with a subtle yet delightful kick.
This homemade rum and raisin ice cream is a great treat for special occasions or as an after-dinner indulgence. The raisins are soaked in rum overnight, allowing them to absorb the alcohol and soften, creating a wonderful burst of flavor with each bite. Mary Berry’s recipe is known for its simplicity and elegance, which makes it achievable for both beginner and experienced bakers. Whether you serve it on its own or pair it with a slice of rich cake or a crumble, it adds a touch of sophistication to any meal.
Mary Berry’s Rum And Raisin Ice Cream Recipe
Ingredients Needed
The ingredients needed for Mary Berry’s Rum and Raisin Ice Cream are fairly simple, but each one plays an important role in creating the final creamy, flavorful result.
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Full-fat cream (double cream) – 600 ml
- Full-fat cream is essential for giving the ice cream its smooth, velvety texture. It helps to create a rich mouthfeel and ensures the ice cream freezes without becoming too hard or icy.
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Whole milk – 150 ml
- The milk complements the cream to lighten the texture, giving it the perfect balance of creaminess without being overwhelmingly rich.
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Egg yolks – 4
- The egg yolks are the key to creating a custard base for the ice cream. They add thickness and a luxurious texture to the ice cream, while also acting as an emulsifier, allowing the fat from the cream and milk to blend smoothly.
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Caster sugar – 100 g
- Caster sugar is used because it dissolves quickly, ensuring a smooth and even sweetness throughout the ice cream base. It also contributes to the ice cream’s smooth texture as it freezes.
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Rum (preferably dark) – 75 ml
- The rum is what truly defines this dessert. Dark rum adds a deep, caramel-like flavor with hints of spice, perfectly complementing the sweetness of the raisins. The rum not only infuses the raisins with flavor but also gives the ice cream its characteristic taste.
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Raisins – 150 g
- The raisins are soaked in rum overnight, absorbing the flavors and softening to create a chewy, flavorful bite within the creamy ice cream. The sweetness of the raisins works in harmony with the richness of the cream.
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Vanilla extract – 1 tsp
- A dash of vanilla extract enhances the overall flavor profile, adding an aromatic sweetness that ties together the rum, cream, and raisins.
Equipment Needed
Making Mary Berry’s Rum and Raisin Ice Cream requires a few pieces of equipment that will help you create the perfect creamy texture and consistency:
- A mixing bowl – This is essential for beating the egg yolks and sugar together. A large enough bowl ensures that you can whisk the ingredients together thoroughly without spilling.
- A saucepan – For heating the milk and cream mixture before adding it to the egg yolks. The saucepan should be heavy-based to ensure even heating and avoid the risk of scorching.
- Whisk – A hand whisk is used to beat the egg yolks and sugar together, as well as to stir the custard mixture as it thickens.
- Sieve or fine strainer – To strain the custard mixture after it’s been cooked, ensuring a smooth consistency free of any cooked egg bits or lumps.
- An ice cream maker – While it’s possible to make the ice cream without one, an ice cream maker helps to churn the ice cream to the perfect consistency. It also prevents the ice cream from forming large ice crystals, resulting in a silky-smooth texture.
- A small bowl – To soak the raisins in the rum overnight.
- Storage container – Once the ice cream has finished churning, you’ll need an airtight container to store it in the freezer.
Instructions To Make Mary Berry’s Rum And Raisin Ice Cream
Creating Mary Berry’s Rum and Raisin Ice Cream is a rewarding process, and though it may take a little time, the end result is worth every step.
Step 1: Soak The Raisins
- Start by placing the raisins in a small bowl. Pour the rum over them, making sure the raisins are fully submerged. Leave them to soak overnight at room temperature. This will allow the raisins to absorb the rum and soften.
Step 2: Make The Custard Base
- In a saucepan, combine the cream and milk, and gently heat it over medium-low heat. Stir occasionally until it is warm but not boiling.
- Meanwhile, in a mixing bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
- Gradually pour the warm milk and cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Once combined, pour the entire mixture back into the saucepan and return it to the heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon. This should take about 10 minutes. Be careful not to let the mixture boil, as this could curdle the eggs.
- Once thickened, remove from the heat and strain the custard through a fine sieve into a clean bowl to remove any bits of cooked egg.
Step 3: Cool The Custard
- Let the custard cool to room temperature, then cover the bowl and place it in the fridge for at least 2 hours to chill. This step is important for achieving the right consistency when churning.
Step 4: Churn The Ice Cream
- Once the custard has cooled, add the soaked raisins and their rum to the custard. Stir well to distribute the raisins evenly.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Typically, this will take around 20-25 minutes, depending on your machine.
Step 5: Freeze The Ice Cream
- Transfer the churned ice cream to an airtight container and smooth the top with a spatula.
- Place the container in the freezer for at least 4 hours to allow the ice cream to fully set and firm up.
Tips And Tricks
- Use good quality rum – The flavor of the rum really shines in this recipe, so using a high-quality dark rum will enhance the depth of flavor in the ice cream.
- Soak the raisins properly – Allowing the raisins to soak overnight in the rum is key to ensuring they absorb the alcohol and soften, creating that delightful burst of flavor when you bite into them.
- Don’t rush the custard – The custard base is the heart of the ice cream. Be patient while cooking it; you want to create a smooth, thick custard without curdling the eggs. Stir gently and constantly.
- Chill the custard before churning – Allowing the custard to chill before you churn it ensures the ice cream will have the correct texture. It also helps the flavors to meld together more effectively.
- Without an ice cream maker – If you don’t have an ice cream maker, you can still make this recipe. After you’ve mixed the ingredients, place them in a shallow dish and freeze, stirring every 30 minutes to break up any ice crystals. Repeat this for about 3 hours until you achieve a creamy consistency.
Mary Berry’s Rum and Raisin Ice Cream is the perfect dessert to make if you’re looking to treat yourself and your guests to something a little more refined. With a creamy base, infused raisins, and the depth of rum, this ice cream is an indulgent yet easy-to-make classic that will impress anyone who tries it. Whether served as an after-dinner treat or a summer delight, it’s a dessert that’s sure to become a favorite in your collection. The simplicity of the ingredients and method, coupled with the luxury of the flavors, makes it an ideal recipe for both beginners and seasoned cooks alike. So, gather your ingredients, set aside some time, and get ready to enjoy a scoop of homemade bliss!
Easy Recipe Variations For Mary Berry’s Rum And Raisin Ice Cream
Mary Berry’s Rum and Raisin Ice Cream is a classic, combining the richness of rum-soaked raisins with the smooth creaminess of homemade ice cream. It’s a dessert that blends nostalgia with indulgence. If you’re feeling adventurous or want to customize the recipe to suit different tastes or dietary preferences, here are some easy variations you can try:
1. Vegan Version
If you or your guests are following a plant-based diet, you can easily adapt the ice cream to be vegan. Instead of using cream and whole milk, substitute them with coconut milk or any other plant-based milk. To achieve the creamy texture, full-fat coconut milk works best. You can also use a plant-based cream alternative, which will help in mimicking the richness of traditional dairy cream. As for the rum, make sure to check if it’s vegan-friendly or use a non-alcoholic version for a kid-friendly treat.
2. Chocolate-Infused
For chocolate lovers, adding cocoa powder to the base of the ice cream can turn this into a heavenly chocolate rum and raisin ice cream. A couple of tablespoons of cocoa powder mixed with the cream and sugar will give a decadent, chocolatey twist. You could also stir in small chocolate chunks or chocolate-covered raisins for an extra layer of flavor.
3. Adding Nuts
For some crunch, consider adding crushed nuts to the mix. Walnuts or pecans pair beautifully with rum and raisins, giving the ice cream a delightful texture contrast. To prevent them from sinking to the bottom of the mixture, fold them in gently just before freezing the ice cream. The slight bitterness of the nuts balances the sweetness of the ice cream and enhances the overall flavor profile.
4. More Fruit Options
While raisins are a classic choice for this dessert, don’t be afraid to experiment with other dried fruits or fresh fruit. Dried cherries, cranberries, or figs will add a tangy twist, while fresh fruits like bananas or berries can create a lighter version of this dessert. You can also make a mixed-fruit version, where a variety of fruits complement the rum infusion.
5. Rum Variation
The rum is what gives this ice cream its signature depth of flavor. You can experiment with different types of rum. Dark rum adds a deeper, more robust flavor, while spiced rum brings an aromatic, festive flair. For something lighter, white rum creates a subtler essence. For a truly unique twist, you can even try flavored rums, like coconut rum, which will lend an exotic tropical vibe to your ice cream.
6. Adding Swirls of Caramel or Toffee
To enhance the dessert’s richness, consider adding a swirl of caramel or toffee sauce. The sweetness of the caramel can contrast the deep flavors of the rum, raisins, and cream, creating a lovely complex flavor profile. Gently swirl it into the ice cream base before freezing, or drizzle it on top just before serving for a more dramatic effect.
Storing Leftovers
Once you’ve made Mary Berry’s Rum and Raisin Ice Cream, there’s a good chance there will be some leftovers – and that’s something to celebrate! Properly storing the leftover ice cream is key to maintaining its creamy texture and flavor.
1. Freezer Storage
The best way to store leftover homemade ice cream is in an airtight container. This will prevent ice crystals from forming on the surface, which can lead to a grainy texture. After scooping out your desired amount, smooth the surface of the remaining ice cream to eliminate air pockets, which could cause freezer burn. You can also cover the surface of the ice cream with plastic wrap before sealing the container to provide an extra layer of protection.
2. Preventing Ice Crystals
To avoid the formation of large ice crystals, be sure the ice cream is stored at a consistent, low temperature (ideally around -18°C or 0°F). Homemade ice cream is more prone to freezing too hard, so you may want to let it sit out for a few minutes before serving to soften slightly for easier scooping.
3. Storage Duration
Homemade ice cream will keep in the freezer for up to 1 month, although for the best flavor and texture, it’s best consumed within two weeks. Over time, even properly stored ice cream can start to lose its fresh taste, and its texture can become more icy than creamy.
4. Preventing Flavors from Mixing
If you’re storing different flavors of ice cream in the same freezer, it’s a good idea to cover each container tightly to avoid flavor contamination. This can help maintain the distinct flavor of your Rum and Raisin Ice Cream, so it doesn’t pick up unwanted odors from other items in your freezer.
What To Eat With Mary Berry’s Rum And Raisin Ice Cream?
While this ice cream is delicious on its own, pairing it with other treats can elevate your dessert experience. Here are a few ideas to complement the rich and creamy rum and raisin flavors:
1. Warm Desserts
Mary Berry’s Rum and Raisin Ice Cream pairs wonderfully with warm cakes, pies, or baked goods. A classic pairing would be with a freshly baked sticky toffee pudding, where the warmth of the cake contrasts beautifully with the cold, creamy ice cream. Other great options include apple crumble, banana bread, or a rich chocolate cake. The cold ice cream with the warm dessert creates a satisfying temperature contrast.
2. Spiced Biscuits or Cookies
The spices in gingerbread, speculoos, or cinnamon cookies work well with the rum-infused ice cream. These crunchy, spiced biscuits complement the richness of the ice cream while adding a satisfying crunch to the texture.
3. Fresh Berries
Pairing this ice cream with fresh berries like strawberries, raspberries, or blackberries adds a burst of tartness that cuts through the richness of the rum and cream. The slight acidity of the berries balances the sweetness, making each bite refreshing and indulgent at the same time.
4. A Scoop on Top of Coffee or Espresso
If you’re looking for a decadent after-dinner treat, add a scoop of this ice cream to a shot of espresso or a cup of strong coffee. The rum and raisin ice cream pairs nicely with the bitterness of coffee, creating a grown-up version of affogato. You can even sprinkle some cocoa powder or cinnamon over the top to add an extra layer of flavor.
5. Roasted Nuts or Caramelized Fruits
Roasted almonds or hazelnuts can bring a lovely crunch and nuttiness to your ice cream, while caramelized fruits like pears, apples, or peaches will add a syrupy sweetness that complements the ice cream’s deep flavors.
Conclusion
Mary Berry’s Rum and Raisin Ice Cream is an indulgent and luxurious treat that brings together rich, creamy ice cream with the warm and slightly spicy flavors of rum-soaked raisins. Its versatility allows you to experiment with different variations, from vegan versions to chocolatey twists or nutty additions. Storing leftovers is simple as long as you take care to keep it in an airtight container and avoid temperature fluctuations. Whether enjoyed on its own or paired with complementary desserts like warm cakes, spiced cookies, or fresh fruit, this ice cream is sure to elevate any occasion.
At its core, Mary Berry’s Rum and Raisin Ice Cream is a celebration of flavor, texture, and creativity, making it a perfect dessert for any season. Whether you stick to the original recipe or make your own variations, this treat is sure to be a hit at your next gathering – or simply as a sweet indulgence for yourself!
FAQs
What Makes Mary Berry’s Rum And Raisin Ice Cream Recipe Unique?
Mary Berry’s rum and raisin ice cream stands out because of its perfect balance of rich, creamy texture and the warm, complex flavor of rum-soaked raisins. Unlike many other ice cream recipes, Berry adds a generous amount of dark rum to enhance the depth of flavor, while the raisins are soaked overnight, allowing them to plump up and absorb the alcohol. This combination results in a luxurious, indulgent dessert with a subtle kick from the rum.
Can I Make Mary Berry’s Rum And Raisin Ice Cream Without An Ice Cream Maker?
Yes, you can still make Mary Berry’s rum and raisin ice cream without an ice cream maker. To do this, simply follow the recipe steps up until the point where the mixture needs to freeze. After pouring the ice cream mixture into a container, place it in the freezer. Every 30-45 minutes, stir the mixture with a fork to break up ice crystals. Repeat this process for about 3-4 hours, until the ice cream reaches a smooth, creamy consistency.
How Long Should I Soak The Raisins In Rum For Mary Berry’s Rum And Raisin Ice Cream Recipe?
For optimal flavor, the raisins should be soaked in rum for at least 4-6 hours, or preferably overnight. Soaking the raisins allows them to absorb the rum and soften, which enhances their flavor and texture. The longer they soak, the more intense the rum flavor will be. If you’re in a hurry, a minimum of 2 hours will still provide some depth of flavor, though a longer soak is recommended for the best results.
