Celery seed ice cream with candied ginger and rum-plumped raisins is one of my favorite flavors, but I don’t have an ice cream maker to make the usual recipe. I adapted it to make it no-churn so I can eat it anyway.
No-Churn Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Food Network and Jeni’s Splendid Ice Creams at Home by Jeni Bauer
Yield: 6 cups ice cream
For the raisins:
- 1 cup golden OR regular raisins
- 1/2 cup water
- 2 tablespoons rum
- 1/2 cup sugar
For the ice cream:
14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch fine salt
- 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
- 2 cups heavy cream, cold
- 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)
Make rum-plumped raisins (can prepare up to 1 month ahead of time):
- Put raisins in heatproof bowl.
- Combine water, rum, and sugar in small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Pour syrup over raisins and let cool to room temperature.
- Refrigerate until chilled. You can store the raisins in the refrigerator for up to 1 month.
Make ice cream:
- Chill a 9″ x 5″ metal loaf pan.
Whisk together the condensed milk, vanilla, salt, and celery seeds in a large bowl. Set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
Drain raisins and mix with candied ginger. Swirl into ice cream with a spoon.
Continue to freeze, covered, until solid and scoopable, about 3 hours more.