Lucy M. I found a bag of raisins soaking in rum at the back of my cupboard one winter evening, forgotten for months. I remembered Mary Berry mentioning rum and raisin ice cream casually, folding boozy raisins into custard and churning it into something that tasted like comfort with an edge. I tried her way, and suddenly those forgotten raisins became the starting point for something people wanted seconds of. The rum deepened the flavor in ways I hadn’t expected, adding warmth beneath the cold.
Making it now feels like assembling rather than cooking. I steep raisins in rum for days beforehand, letting them absorb the alcohol until plump and dark. A proper custard base comes together simply, then everything churns together with the raisins distributing themselves throughout. The ice cream develops richness from both the custard and boozy fruit. Without a machine, I freeze it in a shallow dish, stirring hourly and folding in raisins halfway through so they don’t sink.
It appears on winter evenings, scooped into bowls while the house is quiet. The rum whispers through each spoonful, warming despite the cold. People linger over it, savoring something indulgent yet grounded.
Why You’ll Love this Mary Berry Rum and raisin ice cream
You’ll love this ice cream because it combines elegant simplicity with indulgent flavor—no ice cream maker required. Mary Berry’s recipe delivers restaurant-quality results through a straightforward no-churn method that relies on whipped cream and beaten egg whites for texture.
The rum-soaked raisins infuse the entire dessert with rich, boozy complexity that appeals to adult palates. Unlike overly sweet commercial versions, this homemade approach lets you control the sweetness level and rum intensity.
The technique’s brilliance lies in its efficiency. You’re whisking, folding, and freezing—no constant churning or complicated equipment needed. Within 24 hours, you’ll have creamy, scoopable ice cream that tastes like you’ve spent hours perfecting it.
It’s the ideal dessert for entertaining or treating yourself to something genuinely special.
What Ingredients are in Mary Berry Rum and raisin ice cream?
This Mary Berry rum and raisin ice cream recipe requires just six simple ingredients that work together to create a luxurious, no-churn dessert. The beauty of this recipe lies in its minimalist approach—each ingredient plays an essential role in building the ice cream’s texture and flavor profile. The combination of whipped cream and beaten egg whites creates that signature creamy consistency without an ice cream maker, while the rum-soaked raisins provide the recipe’s defining character.
Ingredients:
- 1½ cups raisins
- 5 tbsp dark rum
- 4 large eggs, separated
- ½ cup granulated sugar
- 1¼ cups heavy cream
- 2-quart (2-liter) freezerproof container (special equipment)
When sourcing ingredients, use good-quality dark rum—the flavor will shine through in the final product. Fresh, plump raisins work best, as they absorb the rum more effectively during soaking. Confirm your eggs are fresh and from a reliable source, as this recipe uses raw egg whites and yolks. Heavy cream should be cold and preferably not ultra-pasteurized, as it whips to better peaks. Allow adequate time for the raisins to soak in rum, ideally overnight, to develop the deep, complex flavors that distinguish this homemade version from store-bought alternatives.
How to Make this Mary Berry Rum and raisin ice cream
- Begin by preparing the raisins at least one day before you plan to serve the ice cream. Combine 1½ cups raisins with 5 tbsp dark rum in a bowl and allow them to soak overnight, or for as long as possible.
- This soaking period is essential, as it allows the raisins to plump up and absorb the rich rum flavors that will define the finished ice cream. While the raisins soak, prepare your 2-quart freezerproof container and make sure it’s clean and ready for the final mixture.
- When ready to proceed, separate 4 large eggs, placing the yolks in one small bowl and whisking them with a fork until blended.
- In another bowl, use a handheld electric mixer to whisk the egg whites until they resemble clouds. While continuing to whisk at maximum speed, add ½ cup granulated sugar one teaspoon at a time until the mixture becomes stiff and glossy—this process typically requires several minutes.
- In a separate bowl, whip 1¼ cups heavy cream until soft peaks form, then gently fold this into the egg white mixture until smooth and fully combined.
- Complete the ice cream base by stirring the whisked egg yolks and the rum-soaked raisins into the whipped cream and egg white mixture, including any remaining liquid rum from the soaking bowl.
- Transfer this combined mixture to your freezerproof container and place it in the freezer for a minimum of 24 hours. When ready to serve, remove the ice cream from the freezer 10 minutes before scooping to allow it to soften slightly, making it easier to serve while maintaining its texture.
Mary Berry Rum and Raisin Ice Cream Recipe
Ingredients
Method
- Begin by preparing the raisins at least one day before you plan to serve the ice cream. Combine 1½ cups raisins with 5 tbsp dark rum in a bowl and allow them to soak overnight, or for as long as possible.
- This soaking period is essential, as it allows the raisins to plump up and absorb the rich rum flavors that will define the finished ice cream. While the raisins soak, prepare your 2-quart freezerproof container and make sure it’s clean and ready for the final mixture.
- When ready to proceed, separate 4 large eggs, placing the yolks in one small bowl and whisking them with a fork until blended.
- In another bowl, use a handheld electric mixer to whisk the egg whites until they resemble clouds. While continuing to whisk at maximum speed, add ½ cup granulated sugar one teaspoon at a time until the mixture becomes stiff and glossy—this process typically requires several minutes.
- In a separate bowl, whip 1¼ cups heavy cream until soft peaks form, then gently fold this into the egg white mixture until smooth and fully combined.
- Complete the ice cream base by stirring the whisked egg yolks and the rum-soaked raisins into the whipped cream and egg white mixture, including any remaining liquid rum from the soaking bowl.
- Transfer this combined mixture to your freezerproof container and place it in the freezer for a minimum of 24 hours. When ready to serve, remove the ice cream from the freezer 10 minutes before scooping to allow it to soften slightly, making it easier to serve while maintaining its texture.
Notes
Mary Berry Rum and raisin ice cream Substitutions and Variations
While Mary Berry’s original recipe delivers classic sophistication, several modifications can tailor it to your preferences or dietary needs. You can substitute the dark rum with brandy, bourbon, or omit it entirely for a family-friendly version. If you’re avoiding raw eggs, use pasteurized eggs or replace them with whipped mascarpone for creaminess. For dietary restrictions, swap heavy cream with coconut cream or cashew cream. You might exchange raisins for dried cranberries, sultanas, or chopped dates for different flavor profiles. Reduce the sugar if you prefer less sweetness, or add vanilla extract and cinnamon for warmth. These variations maintain the ice cream’s luxurious texture while adapting it to your taste and requirements.Mary Berry Rum and raisin ice cream Substitutions and Variations
While Mary Berry’s original recipe delivers classic sophistication, several modifications can tailor it to your preferences or dietary needs. You can substitute the dark rum with brandy, bourbon, or omit it entirely for a family-friendly version.
If you’re avoiding raw eggs, use pasteurized eggs or replace them with whipped mascarpone for creaminess. For dietary restrictions, swap heavy cream with coconut cream or cashew cream. You might exchange raisins for dried cranberries, sultanas, or chopped dates for different flavor profiles.
Reduce the sugar if you prefer less sweetness, or add vanilla extract and cinnamon for warmth. These variations maintain the ice cream’s luxurious texture while adapting it to your taste and requirements.
What to Serve with Mary Berry Rum and raisin ice cream
Once you’ve perfected your rum and raisin ice cream—whether you’re sticking with Mary Berry’s classic recipe or adapting it to suit your tastes—the real fun begins with deciding what to serve alongside it. I’d recommend pairing it with warm desserts that create a temperature contrast: spiced gingerbread, sticky toffee pudding, or freshly baked brownies work beautifully.
You could also serve it with fruit compotes, particularly apple or pear, which complement the raisin flavors. For something simpler, try warm cinnamon-dusted pastries or buttery shortbread cookies. The rum and raisin profile is sophisticated enough to stand alone in a dessert bowl, but these accompaniments enhance the experience without overwhelming the ice cream’s rich, boozy character.
Final Thoughts
Making Mary Berry’s rum and raisin ice cream is easier than you’d think, and the results feel genuinely special. You’ll impress your guests with a homemade dessert that rivals any shop-bought version. The combination of dark rum and plump raisins creates a sophisticated flavor profile that’s utterly irresistible.
What makes this recipe remarkable is its simplicity. You don’t need an ice cream maker or complicated techniques—just patience and a freezer. The whipped egg whites and cream folded together create a naturally creamy texture that’s luxuriously smooth.
I’d encourage you to make this dessert for your next dinner party or special occasion. It’s the perfect finale to any meal, and you’ll love watching people savor every spoonful. Once you’ve made it, you’ll understand why Mary Berry’s version has become such a beloved classic.
