Rum and Raisin Ice Cream

Indulge in the rich, decadent flavors of homemade Rum and Raisin Ice Cream, a classic dessert that combines creamy sophistication with a boozy twist. Plump raisins are soaked in dark rum to infuse them with bold, warm notes, then folded into a silky custard base made from heavy cream, whole milk, and egg yolks. A hint of vanilla extract enhances the creaminess, while a pinch of salt balances the sweetness for a perfectly rounded flavor. Churned to perfection and studded with these luscious rum-soaked raisins, this artisan ice cream is the ultimate treat for grown-up palates. Whether served in a bowl or atop warm desserts, this timeless recipe is ideal for entertaining guests or savoring solo. Create this indulgent frozen delight and elevate your dessert game!

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 6

Ingredients

• 150 grams raisins
• 120 ml dark rum
• 500 ml heavy cream
• 250 ml whole milk
• 150 grams granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt

Directions

Step 1

Place the raisins in a small bowl and cover with the dark rum. Stir to ensure all raisins are coated, cover with plastic wrap, and let them soak at room temperature for at least 4 hours, or overnight for best flavor.

Step 2

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is just about to simmer, stirring occasionally to dissolve the sugar.

Step 3

While the cream mixture is heating, whisk together the egg yolks, remaining sugar, and salt in a separate bowl until the mixture is pale and slightly thickened.

Step 4

Once the cream mixture is hot, slowly pour about half of it into the egg yolk mixture, whisking constantly to temper the eggs.

Step 5

Return the egg and cream mixture back to the saucepan, stirring continuously. Cook over low heat until the mixture thickens and coats the back of a spoon, about 170-175°F (77-79°C). Do not let it boil.

Step 6

Remove the saucepan from heat and stir in the vanilla extract.

Step 7

Strain the custard base through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, then let it cool to room temperature.

Step 8

Chill the custard in the refrigerator for at least 2 hours, or until thoroughly cooled.

Step 9

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.

Step 10

During the last few minutes of churning, drain the raisins and discard the excess rum. Add the rum-soaked raisins to the ice cream maker and churn until they're well dispersed.

Step 11

Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.

Step 12

Scoop into bowls and serve this luscious rum and raisin ice cream as a sweet and boozy treat!

Nutrition Facts

Serving size	1251.9 grams (1251.9g)

Amount per serving	% Daily Value*
Calories	3354

Total Fat 193.30g	248%
Saturated Fat 111.30g	557%
Polyunsaturated Fat 0.40g
Cholesterol 1267mg	422%
Sodium 924mg	40%
Total Carbohydrate 283.90g	103%
Dietary Fiber 6.80g	24%
Total Sugars 261.10g
Protein 24.20g	48%

Vitamin D 185IU	927%
Calcium 499mg	38%
Iron 5mg	25%
Potassium 1588mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 3.3%

Carbs: 38.2%