Rum and raisin ice cream with crushed garibaldi
Prep time: 20 minsTotal time: 
Rum and raisin ice cream with crushed garibaldi
Boozy rum and raisin ice cream is retro comfort at its best. We’ve folded through crushed, currant-studded garibaldi biscuits for an extra hit of nostalgia. The no-churn method makes it effortlessly easy to whip up
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 150g raisins
- 75ml dark rum
- 500ml double cream
- 1 tsp vanilla bean paste or extract
- 1 x 397g tin condensed milk
- ¼ tsp fine salt
- 1 x 200g pack garibaldi biscuits, plus extra to serve (optional)
Step by step
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Put the raisins and rum into a small saucepan. Gently heat until boiling, then remove from the heat and leave to soak for at least 2 hours until the raisins are plump and most of the rum has been absorbed.
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Pour the cream and vanilla into a mixing bowl and use an electric hand whisk (or stand mixer fitted with the whisk attachment) to whisk to soft peaks. Fold in the condensed milk, followed by the boozy raisins and salt until combined. Break the biscuits into small pieces, then fold them through the cream mixture.
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Spoon into a freezable container or loaf tin. Cover and freeze for 6-8 hours, or overnight, until solid.
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Allow the ice cream to soften for a few minutes, then scoop into bowls with a couple of extra biscuits per serving, if liked.
