No-Churn Ice-Cream, Rum & Raisin

“You churn if you want to. This one is not for churning.”

First things first lets make one thing clear, I entered this lockdown with positive spirits and approached it with the gusto of new year resolution list. Spring cleaning CHECK, spend more time with the partner CHECK, call friends that I have not talk to in a while CHECK, start that book that scratches my thoughts and never had the time to explore. The world hit a reset button and I had to get on board, lemons, lemonade and all that malarky.

Three month later, I now find myself in my own bad episode of big brother, I even hear the voiceover in my head each morning, ‘day 86‘, motivation for cleaning has wained, I have all the time in the world to travel, see friends, but not allowed. I made the brave effort to call a friend in Australia that I have not spoken to for 3 years, the time difference meant that she was tipsy and spoke incessantly about her wonderful beach day on the near desserted tropical Magnetic Island, she got stuck there during lock down, seriously is someone messing with me, try Clapham lady. I quickly tired and wrapped up the conversation, I think we broke up I said the words ‘it’s not you, it is me!’ by the way, it was most definitely HER!

I scrapped the rest of the list and thought I would simply do what makes me happy, it turns out what makes me happy lives in my freezer shhhh, tell no one, home made vanilla ice cream therapy today, I promise to clean tomorrow, now please leave I don’t need you to see this!

397g a tin condensed milk
50ml dark rum & 150g raisins
small pinch of fine salt
500ml double cream


*Night before – Put the raisins in a saucepan with the rum and heat until just boiling, put in a bowl and cover and leave to soak up all the rum.

For the ice cream, pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Fold in the condensed milk, then add the raisins and any leftover rum and mix well. Spoon into a container and freeze for 12hrs. Seriously simple and you can vary flavours depending what you are serving, lavender, honeycomb, chocolate, Oreos, get creative.

by resident glutton Mario Armani