Rum and Raisin Ice Cream

For the ice cream base:
Place cream, condensed milk and vanilla extract into the bowl of a mixing machine and use the whisk tool to thicken. Whisk on high for around 3–5 minutes (longer if whisking by hand). Keep a close eye on the whisking process as over-whipping the mixture will cause it to split. As soon as the mixture starts to thicken, reduce the speed and stop as soon as soft peaks begin to form (cream is thick but just about pour-able).

For the rum and raisin ice cream:
Place the raisins in a bowl and pour over the rum. Cover with cling film and place in the fridge to soak for at least 30 minutes. Once the cream and milk has been whipped, add the cinnamon and soaked raisins (pour in all the rum) then fold in gently.

Once the ice cream is made, transfer into a freezable container (I used metal loaf tins) and seal with a lid or double wrap with plastic. Freeze for at least 4 hours before scooping.