Rum Raisin Ice Cream Recipe

Why You’ll Love This Recipe

• The rum-soaked raisins add a burst of flavor and texture to every bite.
• The custard-based ice cream ensures a creamy, silky consistency.
• The combination of nutmeg and rum gives it a warm, slightly spiced depth.
• It’s a homemade treat that rivals any gourmet ice cream shop.
• You can customize the rum intensity to suit your preference.

Ingredients

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

For the Rum-Soaked Raisins:

• 1/2 cup raisins
• 1/4 cup Caribbean rum

For the Ice Cream:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 5 large egg yolks
• 2 tablespoons Caribbean rum
• 1/4 teaspoon ground nutmeg
• 1 batch of rum-soaked raisins (from above)

Directions

Prepare the Rum-Soaked Raisins:

1. In a small bowl, combine the raisins and rum.
2. Stir well, cover, and let them soak for at least 2 hours (or overnight) to absorb the rum.

Make the Ice Cream Base:

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt.
2. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (but not boiling).

Temper the Egg Yolks:

1. In a separate bowl, whisk the egg yolks until smooth.
2. Gradually add a small amount of the warm milk mixture to the yolks while whisking constantly to prevent curdling.
3. Slowly pour the tempered yolks back into the saucepan, whisking continuously.

Cook the Custard:

1. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula.
2. Continue stirring until the custard thickens and coats the back of the spoon (about 170°F or 77°C). Do not let it boil.

Chill the Custard:

1. Remove from heat and stir in the Caribbean rum and ground nutmeg.
2. Pour the custard into a clean bowl and refrigerate for at least 3 hours (preferably overnight).

Churn the Ice Cream:

1. Once the custard is thoroughly chilled, pour it into your ice cream maker.
2. Churn according to the manufacturer’s instructions.

Add the Rum-Soaked Raisins:

1. When the ice cream reaches a soft-serve consistency, gently fold in the rum-soaked raisins.

Freeze the Ice Cream:

1. Transfer to an airtight container and freeze for at least 4 hours until firm.

Serve and Enjoy:

1. Scoop and enjoy your creamy, homemade Rum Raisin Ice Cream!

Servings and Timing

• Servings: About 6-8 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chill Time: 3-12 hours (including freezing time)
• Total Time: Approximately 6-14 hours

Variations

• Alcohol-Free Version: Soak the raisins in warm apple juice or vanilla extract instead of rum.
• Extra Creamy Texture: Use an additional egg yolk for a richer custard.
• Spiced Version: Add a pinch of cinnamon along with the nutmeg for a deeper flavor.
• Chocolate Twist: Fold in chocolate chunks for a decadent variation.
• Nutty Crunch: Mix in toasted pecans or walnuts for added texture.

Storage/Reheating

• Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks.
• Softening: Let it sit at room temperature for 5-10 minutes before scooping.

FAQs

1. Can I use a different type of rum?

Yes! Dark rum or spiced rum will enhance the depth of flavor.

2. What if I don’t have an ice cream maker?

You can pour the chilled custard into a container, freeze it, and stir every 30 minutes until it reaches the desired consistency.

3. Can I use golden raisins instead of regular raisins?

Absolutely! Golden raisins will provide a slightly different sweetness but work just as well.

4. How long should I soak the raisins?

At least 2 hours, but overnight soaking gives the best results.

5. Can I make this ice cream dairy-free?

Yes! Substitute coconut milk and coconut cream for the dairy ingredients.

6. Does the alcohol make the ice cream softer?

Yes, the alcohol lowers the freezing point, making the ice cream creamier and easier to scoop.

7. Can I add more rum?

You can, but too much alcohol will prevent the ice cream from freezing properly.

8. What’s the best way to scoop frozen ice cream?

Run your ice cream scoop under warm water for smooth scooping.

9. Can I store the raisins separately and add them later?

Yes, but folding them in during churning ensures even distribution.

10. How can I make the ice cream base smoother?

Strain the custard through a fine-mesh sieve before chilling to remove any curdled bits.

Conclusion

Rum Raisin Ice Cream is a luxurious, homemade treat with a delightful balance of creamy texture, warm spices, and boozy raisins. Whether you’re making it for a special occasion or simply indulging in a classic favorite, this recipe guarantees a rich, flavorful experience. Try it with different variations to suit your taste and enjoy a scoop of pure indulgence!