Rum Raisin Ice Cream

Step 1: Roughly chop the raisins in half. Separate any clumps with your fingers.

Step 2: Heat the rum in a small saucepan over medium-high heat, just until hot. Add the raisins and spread them out to submerge them as best you can. Leave to soak for 30 minutes.

Step 3: The raisins should absorb most of the rum. Pour off any excess liquid that remains.

Tip: Keep the total rum in the ice cream mixture to 1/4 cup; excess soaking liquid can count toward that amount.

Step 4: Place the condensed milk, rum, vanilla and allspice in a bowl. Briefly beat just to combine with a handheld beater, or mix by hand. Stir in the rum-soaked raisins.

Step 5: Place the cold cream in a separate large bowl. Beat on high with an electric beater for 2 1/2 to 3 minutes, or with a stand mixer for 1 to 1 1/2 minutes, until well whipped with stiff peaks.

Tip: Whip the cream until well aerated; stop before it turns to butter.

Step 6: Fold about 1 cup of whipped cream into the condensed milk mixture. Once it is mostly incorporated, with some lumps remaining, pour the condensed milk mixture into the cream. Gently fold until smooth. To work out visible cream lumps, smear them across the surface or against the side of the bowl rather than stirring vigorously.

Tip: Fold as little as possible to preserve the air in the cream.

Step 7: Spread the mixture in a 1.5 litre / 1.5 quart container. Cover with a lid or cling wrap and freeze for at least 12 hours.

Step 8: Leave the ice cream out for a minute or two if needed, then scoop and serve in bowls or cones. Add finely chopped rum raisin chocolate if desired.