Rum Raisin Ice Cream

Why You’ll Love This Recipe

• Rich and Creamy Texture – Made with heavy cream, whole milk, and egg yolks, this ice cream is luxuriously smooth.
• Deep Rum Flavor – The raisins soak in Caribbean rum, infusing the ice cream with a bold and slightly boozy kick.
• Perfectly Balanced Sweetness – Just the right amount of sugar enhances the natural sweetness of the raisins.
• A Hint of Spice – Ground nutmeg adds a warm, aromatic touch.
• Customizable – You can adjust the rum intensity or add extra mix-ins for a personal twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rum-Soaked Raisins:

• Raisins
• Caribbean rum

For the Ice Cream:

• Heavy cream
• Whole milk
• Sugar
• Kosher salt
• Large egg yolks
• Caribbean rum
• Ground nutmeg
• Rum-soaked raisins

Directions

1. Prepare the Rum-Soaked Raisins

   • In a small bowl, combine the raisins and Caribbean rum.
   • Let them soak for at least 1-2 hours, or overnight for a deeper rum flavor.

2. Make the Ice Cream Base

   • In a medium saucepan, heat the heavy cream, whole milk, sugar, and kosher salt over medium heat. Stir occasionally until warm but not boiling.
   • In a separate bowl, whisk the egg yolks until smooth.
   • Slowly add about 1/2 cup of the warm milk mixture to the egg yolks, whisking constantly to temper them.
   • Pour the tempered egg yolk mixture back into the saucepan, stirring continuously.
   • Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
   • Remove from heat and strain through a fine-mesh sieve to remove any curds.
   • Stir in 2 tablespoons of Caribbean rum and ground nutmeg.
   • Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

3. Churn the Ice Cream

   • Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
   • In the last 5 minutes of churning, add the rum-soaked raisins.
   • Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
   • Freeze for at least 4 hours to firm up.

4. Serve and Enjoy

   • Scoop and serve as is, or pair with your favorite dessert for an extra indulgent treat.

Servings and Timing

• Servings: 6
• Prep Time: 30 minutes (plus soaking and chilling time)
• Cooking Time: 15 minutes
• Total Time: 6+ hours (including soaking and chilling)
• Calories: Approximately 350 kcal per serving

Variations

• Less Alcoholic Version – Reduce the rum in the raisins and custard for a milder flavor.
• Extra Flavor Boost – Add a splash of vanilla extract or cinnamon for a more complex taste.
• Chocolate Twist – Stir in chocolate chips or drizzle melted chocolate over the scoops.
• Nutty Addition – Fold in toasted pecans or walnuts for extra crunch.
• Dairy-Free Alternative – Use coconut milk and a non-dairy creamer instead of heavy cream and whole milk.

Storage and Reheating

• Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks.
• Prevent Freezer Burn: Place a layer of plastic wrap directly on the surface before sealing the container.
• Softening for Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping for a smoother texture.

FAQs

How long should I soak the raisins in rum?

For the best flavor, soak the raisins for at least 1-2 hours, but overnight will give them a deeper rum-infused taste.

Can I make this ice cream without an ice cream maker?

Yes! Pour the chilled custard into a container, freeze, and stir every 30 minutes for about 3 hours to break up ice crystals.

What type of rum is best for this recipe?

Caribbean rum works best, but you can use dark, spiced, or even coconut rum for a different twist.

Can I use golden raisins instead of regular ones?

Absolutely! Golden raisins offer a slightly milder, fruitier taste.

What if my custard curdles while cooking?

Strain the mixture through a fine-mesh sieve to remove any lumps before chilling.

How can I make this ice cream creamier?

Use a higher fat content by increasing the heavy cream and reducing the milk slightly.

Can I skip the egg yolks?

Yes, but the texture will be less creamy. Instead, use cornstarch or sweetened condensed milk for a smoother consistency.

Is there a way to make this ice cream without alcohol?

Yes! Soak the raisins in warm water or fruit juice instead of rum.

Why is my ice cream too hard after freezing?

Homemade ice cream lacks stabilizers. Let it sit out for a few minutes before scooping for a softer texture.

Can I double the recipe?

Yes, just ensure your ice cream maker can handle the increased volume.

Conclusion

Rum Raisin Ice Cream is a delightful combination of rich custard, plump rum-infused raisins, and a touch of warm spice. Whether you’re making it for a special occasion or just a personal treat, this homemade version outshines any store-bought alternative. Try it today and enjoy a scoop of pure indulgence!

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