Tropical Rum and Raisin Ice Cream

  • 1 Can creamy Coconut milk 
  • 1 tin of condensed milk (1-3/4 cup) 
  • 3 Tablespoon Rum or rum extract
  • 1/2 Cup Raisin
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla extract
  • 2 Cups Heavy Cream
  • 1/2 cup of grape juice (optional)

In a small bowl add raisins. Pour 1 tablespoon rum and enough grape juice to cover the raisins (you can use just rum if you want it strong) Cover; let  it stand at room temperature 4 hours or overnight. 

Take the can of coconut milk and place it in the refrigerator for at least 4 hours but overnight is best.

Place a large mixing bowl in the freezer.

In a large mixing bowl, whip the cold coconut milk until it becomes fluffy. Set aside. 

Whip the heavy cream until it forms peaks. Pour condensed milk in a large bowl, add in a small amount of the whipped cream and remaining rum. Whisk to combine.

Combine the whipped coconut milk and the whipped cream. Add the raisins, nutmeg. Whip until fully incorporated.Taste and adjust flavors as needed.

Transfer to a freezer-safe container and cover loosely with plastic wrap. Freeze overnight for best results.

Set out for at least 10 minutes prior to scooping.

Strawberry Swirl Ice Cream


1 tablespoon vanilla extract

3/4 cup sweetened condensed milk

1/4 teaspoon course salt 
2 cups heavy whipping cream
1/3 cup strawberry jam, warmed to loosen
1 cup finely diced strawberries

In a large bowl, whisk together the vanilla condensed milk, and salt.
In a medium bowl, beat cream with an electric mixer (or manually beat it)  until stiff peaks form,  
With a rubber spatula, gently fold whipped cream into the condensed milk mixture. Fold in the diced strawberries.
Transfer half of the mixture to a metal loaf pan (or the container of your choice) ; add half of the jam on top and swirl with a chopstick or knife. Repeat layers once. Cover tightly with plastic wrap and freeze until firm, at least 12 hours or overnight
Let ice cream stand at room temperature for 10 minutes before serving.

When making ice cream put your containers in the freezer for a few hours so that you are whisking/mixing it stop the mixture from being runny and it will actually make the whisking easier.
Use a metal loaf pan/metal container and put in freezer prior to using.
Also cover the ice cream when you freeze it.

Always use heavy cream

Let ice cream stand for about 10 minutes before serving ( You might need less time if it is really hot!) 

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