Quick Rum & Raisin Ice-Cream Cones Recipe

Cooking Directions

• STEP 1.In a small bowl, soak the raisins in rum for at least 30 minutes to allow them to plump up and absorb the flavors.
• STEP 2.In a medium-sized mixing bowl, combine the condensed milk and vanilla extract. Mix well.
• STEP 3.In a separate bowl, whip the heavy cream until stiff peaks form.
• STEP 4.Gently fold the whipped cream into the condensed milk mixture until well combined.
• STEP 5.Add the rum-soaked raisins to the ice cream mixture and gently fold them in.
• STEP 6.Transfer the mixture to a freezer-safe container and freeze for at least 4 hours or until firm.
• STEP 7.When ready to serve, scoop the rum and raisin ice cream into ice cream cones and enjoy!

Cooking Tips

• Make sure to use a good quality rum for the best flavor.
• You can adjust the amount of rum according to your preference.
• For an extra boozy kick, you can add a splash of rum to the ice cream mixture before freezing.
• If you don't have ice cream cones, you can serve the ice cream in bowls or on top of waffle cones.

Storage and Serving

• Store the leftover ice cream in an airtight container in the freezer for up to 2 weeks.
• To serve, let the ice cream soften for a few minutes at room temperature before scooping.
• You can garnish the ice cream cones with additional rum-soaked raisins or a sprinkle of cinnamon for added flavor.