Toffee ice cream with Bailey’s-soaked raisins

A few weeks ago we dusted off the old waffle iron and I’ve made hundreds of waffles since. What could be better than some home made ice cream to go with it? This brilliant base recipe doesn’t require an ice cream machine to make and is delicious as hell. Since I can’t be eating my favorite kind of  ice cream (the little princess is allergic to me eating chocolate) and plain vanilla is boring as hell, I decided to  go for toffee. If you don’t wan’t yours toffeelicious, you don’t need to heat the condensed milk beforehand (just add the condensed milk as it is and finish the ice cream off with any flavor you like).

You’ll need:

6 dl whipping cream (30-36%)
300g condensed milk (sweetened)
Raisins
Some Bailey’s

Start by taking your raisins and soaking them in Bailey’s. The longer they get to soak, the softer and yummier they’ll become (an hour or longer would be nice).  Then start heating your condensed milk at a low temperature until it starts caramelizing (this will take longer than you’d expect it to, but be patient, after about 30-40 minutes you’ll have a nice, light brown toffee mass). Take it off the heat and let it cool while whipping your cream to a soft peak. Then mix your cooled condensed milk and the cream, add the raisins and put it in the freezer for at least five hours. It will be the longest five hours of your life, but I assure you, it’s worth it.

Give it a go and let me know how it turns out!