Rum Raisin Ice Cream

Homemade rum raisin ice cream is packed with juicy rum soaked raisins. The creamy smooth vanilla ice cream paris perfectly with rich caribbean rum for an old fashioned frozen dessert. This traditional ice cream recipe uses egg yolks and an ice cream maker for a boozy and flavourful ice cream you will absolutely love.

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Why You Need to Make This Recipe

• An old fashioned treat full of flavor. The Caribbean rum soaked raisins are a real treat paired with the creamy vanilla custard ice cream.
• A high quality homemade ice cream that is better than store bought!
• A boozy adult dessert you won’t be able to get enough of!
• Real rum flavor, no additives or preservatives.
• A creamy dessert worth making!

About this Recipe

Rum raisin is a classic ice cream flavor that has been enjoyed for decades. Made with actual caribbean rum and plump raisins, this recipe is the real deal! A creamy homemade churned vanilla ice cream made in an ice cream maker with warm spices like nutmeg and vanilla, mixed with rum soaked raisins. The flavor of this homemade ice cream is unbeatable, far better than any store bought rum raisin ice cream.

What is in Rum Raisin Ice Cream?

This traditional recipe uses only simple, easy to find ingredients. No fake coloring, preservatives, or additives.

• raisins
• Caribbean rum
• heavy cream
• whole milk
• sugar
• kosher salt
• egg yolks
• ground nutmeg

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Ice Cream Variations

I don’t have to tell you that ice cream is easily customizable. From different filling, syrups, ingredients and topping you can easily make this recipe your own! The base of this ice cream is a classic vanilla custard ice cream which you add any number of nuts, dried fruit, candy, chocolate, or toppings to.

Try some of these great variations:

• Chocolate chunks
• Coconut
• Candy bars
• Whipped cream
• Strawberries
• Dates
• Caramel sauce
• Chocolate sauce
• Peanut butter
• Cookie dough

Ice Cream Pro Tips

• Don’t add too much alcohol to the ice cream or it may not harden and freeze properly.
• Make sure you chill the custard before churning or it will not set properly.
• Use any raisins you prefer, just give them at least 4 hours if not more to absorb the rum and become inflated and plump.
• Reserve some rum soaked raisins to top each bowl of ice cream with a pop of added flavor.
• If not serving right away, place the churned ice cream in the freezer until ready to use.

Storage Tips

Place ice cream in a sealed air tight container. Freeze for up to 3 months. You can keep ice cream frozen longer than 3 months, however there is a chance it will start to form ice crystals on top, often referred to as freezer burn.

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FAQs

Rum Raisin Ice Cream

Servings: 4

Homemade rum raisin ice cream is packed with juicy rum soaked raisins. The creamy smooth vanilla ice cream pairs perfectly with rich caribbean rum for an old fashioned frozen dessert. This traditional ice cream recipe uses egg yolks and an ice cream maker for a boozy and flavourful ice cream you will absolutely love.

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Ingredients 

Rum-Soaked Raisins

• ½ cup raisins
• ¼ cup Caribbean rum

Rum Raisin Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup sugar
• ¼ teaspoon kosher salt
• 5 egg yolks, large
• 2 tablespoons Caribbean rum
• ¼ teaspoon ground nutmeg
• 1 batch of Rum-Soaked Raisins see above

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Instructions

• Prepare the rum soaked raisins by adding both the rum and raisins to a mason jar or glass container. Let them soak for at least 4 hours until the raisins have absorbed the rum and have become plump.
  
• To start the ice cream, prepare an ice bath using two metal bowls. Place the ice and water into the larger bowl, and then place the smaller bowl inside, nestling it into the ice water.
  
• Combine the cream, milk, sugar, and salt in a saucepan over medium heat. Cook for about 5 minutes until cream is just hot. You don’t want it to simmer, just until it starts to steam. Remove from the heat.
  
• In a medium bowl, whisk the egg yolks until they are pale yellow. Temper the yolks by adding a single cup of the hot cream mixture while whisking continuously. Continue until about half the cream mixture is mixed with the eggs before combining everything together in the saucepan.
  
• Place the saucepan back over medium heat and cook for 5-6 minutes while stirring continuously until the mixture thickens. Remove from the heat and strain the mixture into the smaller bowl of the ice bath.
  
• Add the rum and nutmeg and stir in the ice bath until the custard is room temperature. Transfer to the fridge to chill for at least 4 hours.
  
• Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes or until the ice cream is soft serve consistency.
  
• Stir in the rum soaked raisins and serve.
  

Nutrition

Calories: 716kcal | Carbohydrates: 46g | Protein: 9g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 385mg | Sodium: 217mg | Potassium: 380mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2173IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg