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.
Ingredients
Rum-Soaked Raisins
½cupraisins
¼cupCaribbean rum
Rum Raisin Ice Cream
2cupsheavy cream
1cupwhole milk
½cupsugar
¼teaspoonkosher salt
5 egg yolks, large
2tablespoonsCaribbean rum
¼teaspoonground nutmeg
1batch of Rum-Soaked Raisins see above
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.