Description
Indulge in the creamy richness of homemade Rum Raisin Ice Cream, featuring a velvety custard base, plump rum-soaked raisins, and a hint of warm nutmeg. This classic frozen treat offers a sophisticated balance of sweetness and spice, perfect for those who enjoy a touch of Caribbean flavor in every bite.
Ingredients
For the Rum-Soaked Raisins:
- ½ cup raisins
- ¼ cup Caribbean rum
For the Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 4 large egg yolks
- 2 tablespoons Caribbean rum
- ½ teaspoon ground nutmeg
- Rum-soaked raisins
Instructions
- In a small bowl, combine raisins and Caribbean rum.
- Let them soak for at least 1-2 hours, or overnight for deeper flavor.
Make the Ice Cream Base
- In a saucepan over medium heat, warm the heavy cream, whole milk, sugar, and salt, stirring occasionally. Do not boil.
- In a separate bowl, whisk egg yolks until smooth.
- Slowly add ½ cup of the warm milk mixture to the yolks, whisking constantly.
- Pour the tempered yolks back into the saucepan, stirring continuously.
- Cook over medium heat, stirring 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.
- Stir in rum and nutmeg. Let cool, then refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn per manufacturer’s instructions.
- In the last 5 minutes of churning, add the rum-soaked raisins.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
- For a milder version, reduce the rum or replace it with vanilla extract.
- To prevent freezer burn, press plastic wrap directly onto the ice cream before sealing the container.
- Allow ice cream to sit at room temperature for 5-10 minutes before scooping.
- Prep Time: 30 minutes (plus soaking & chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Caribbean, Classic
