This recipe for rum and raisin ice cream uses shop-bought vanilla ice cream, plenty of rum, raisins and nutmeg to mimic the flavour of proper rum raisin ice cream. It's very, very simple but very, very yummy.
- 1 litre vanilla ice cream
- 1/4 tsp. ground nutmeg
- 1 tbsp. vanilla essence
- 4 tbsp. raisins
- 4 tbsp. rum
Pour the rum over the raisins, cover with cling and leave to steep overnight.
Take the ice cream out of the freezer and leave to soften, around 15 minutes. Stir in the raisins, rum, vanilla and nutmeg until well combined. Spoon back into the tub and freeze for another 1/2 hour or until firm.