RUM AND RAISIN ICE CRERM

• portions: makes 1 litre

Ingrédients

150g raisins

50ml dark rum

300mI pouring double cream

1 x 397g tin of full-fat condensed milk

Instructions

1 You Will need a 1 litre freezer—proof container or eight ramekins (see note).

2 Place the raisins in a saucepan. Add the rum and gently heat it until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed (see recipe introduction).

3 Pour the cream into a large bowl and whisk into soft peaks using an electric hand whisk. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.

4 Spoon into the freezer-proof container or ramekins and freeze for a minimum of 12 hours or overnight. Serve scoops of ice cream with fresh fruit.