In many people’s minds, homemade ice cream means a bulky ice cream maker and complicated techniques. In reality, this recipe boils down to one real skill: whipping cream. The rest is done by your freezer.
Ingredients :
- Heavy cream — It must be very cold, ideally straight from the fridge at the last moment. This gives volume and creaminess to the ice cream — low-fat cream won’t whip stiff enough and produces a disappointing grainy texture.
- Sweetened condensed milk — The sweetener and binder in one ingredient. Its high sugar content helps limit crystal formation during freezing — the trick that makes the texture so smooth without an ice cream maker.
- Golden raisins — Choose Corinth or Smyrna golden raisins, plumper than basic raisins. They absorb flavors better during soaking and stay tender even after several days in the freezer.
- Non-alcoholic rum extract — One teaspoon is enough to flavor the whole mixture. Combined with grape juice for soaking, it perfectly recreates the characteristic aromatic profile of this ice cream.
