Rum and raisin ice cream is one of Britain's favourite ice cream flavour, so why restrict yourself to enjoy this on trips to the beach, keep a batch of the homemade creamy ice cream in your freezer.
Soak the raisins in rum in a small bowl, covered, for at least 4 hours or overnight.
Preheat the oven to 180°C (160°C, gas mark 4)
Toast the almonds on a baking tray in the oven for 5 - 7 minutes. Then leave to cool.
Whisk the cream until softly peaking. Sift in the icing sugar and whisk again until thick but not stiff. Gently fold in the soaked raisins, any remaining liquid and the almonds. Spoon into a freezer proof container.
Cover and freeze overnight.
Transfer to the refrigerator about 10 minutes before serving.
You can either serve this ice cream in scoops or alternatively freeze the mixture in a loaf tin and serve in slices. For an added touch, top with a few extra wine soaked raisins .
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