Ingredients
Equipment
Method
- Add raisins, dark rum & salt to a bowl and let soak.
- To a zip lock bag add heavy cream, milk & brown sugar. Close the bag and gently agitate until sugar is dissolved and evenly distributed (with brown sugar you should be able to see if it has settled in one section)
- Add the raisins, dark rum & salt mixture to the ziplock bag from step 2. Seal the bag ensuring to get out as much air as possible so it fits in our second bag easily.
- Prepare our make shift ice cream maker by adding ice to the second zip lock bag and then adding our 5 TBSP of salt.
- Insert the ziplock bag with our ice cream mixture into the second zip lock with ice. Move the ice around if necessary so that there is an even amount of ice on either side of the bag then seal
- Shake your bag vigorously for 6-7 minutes until your ice cream mixture has turned to ice cream! I like to wrap the bag in a dish towel since it gets really cold.
- Enjoy immediately or freeze and share later!