Rum Raisin Ice Cream

Indulge in the luscious flavors of homemade Rum Raisin Ice Cream, a decadent treat that combines creamy custard, plump rum-soaked raisins, and a touch of rich vanilla. This classic dessert starts by infusing sweet raisins with dark rum, creating bursts of boozy sweetness in every bite. The velvety base is crafted from whole milk, heavy cream, and egg yolks, perfectly balanced with sugar and a hint of salt to enhance the flavor. After churning to a dreamy soft-serve consistency, the rum-soaked raisins and reserved rum are folded in for ultimate indulgence. Chill until scoopable, then serve this gourmet ice cream in bowls or cones for a luxurious treat that’s perfect for special occasions or a sophisticated dessert finale. Whether you're a fan of classic flavors or seeking a dessert with a grown-up twist, Rum Raisin Ice Cream is sure to impress!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup Raisins
• 0.5 cup Dark rum
• 1 cup Whole milk
• 2 cups Heavy cream
• 0.75 cup Granulated sugar
• 4 None Large egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

In a small bowl, combine the raisins and dark rum. Cover and let the raisins soak at room temperature for at least 1 hour, or preferably overnight, until the raisins are plump and infused with rum.

Step 2

In a medium saucepan, heat the whole milk, heavy cream, and 1/2 cup of granulated sugar over medium heat. Stir frequently until the mixture is hot but not boiling, about 5 minutes.

Step 3

In a separate medium bowl, whisk the egg yolks and the remaining 1/4 cup of sugar until pale and thick.

Step 4

Slowly pour 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly, to temper the eggs.

Step 5

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream mixture.

Step 6

Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.

Step 7

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg solids.

Step 8

Stir in the vanilla extract and salt. Cover the custard with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until thoroughly chilled.

Step 9

Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 10

Drain the soaked raisins, reserving the rum. Gently fold the raisins and reserved rum into the churned ice cream.

Step 11

Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 2 hours or until firm enough to scoop.

Step 12

Serve the Rum Raisin Ice Cream in bowls or cones and enjoy!

Nutrition Facts

Serving size	1175.3 grams (1175.3g)

Amount per serving	% Daily Value*
Calories	3140

Total Fat 172.70g	221%
Saturated Fat 102.30g	512%
Polyunsaturated Fat 0.30g
Cholesterol 693mg	231%
Sodium 891mg	39%
Total Carbohydrate 289.30g	105%
Dietary Fiber 7.20g	26%
Total Sugars 266.70g
Protein 16.00g	32%

Vitamin D 125IU	627%
Calcium 422mg	32%
Iron 3mg	18%
Potassium 1584mg	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: 56.0%

Protein: 2.3%

Carbs: 41.7%