No-Churn Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins

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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):

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.

Make ice cream:

  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, vanilla, salt, and celery seeds in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. 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.
  5. Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
  6. Drain raisins and mix with candied ginger.  Swirl into ice cream with a spoon.
  7. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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