Rum Raisin Ice Cream
A decadent and delightful dessert featuring creamy ice cream with sweet, plump raisins soaked in rum and spices.
Ingredients
For the Rum-soaked Raisins
- 1/2 cup raisins Sweet and chewy, these will add texture and flavor.
- 1/4 cup Caribbean rum For soaking raisins, can use a non-alcoholic substitute if preferred.
For the Ice Cream Base
- 2 cups heavy cream Provides a rich, velvety texture.
- 1 cup whole milk Balances the creaminess.
- 1/2 cup sugar Sweetens the mixture.
- 1/4 teaspoon kosher salt Enhances overall flavors.
- 5 large egg yolks Essential for the creamy custard base.
- 2 tablespoons Caribbean rum Optional for adding depth of flavor.
- 1/4 teaspoon ground nutmeg Adds a warm, spicy note that complements the sweetness.
Instructions
Preparation
- Soak the raisins in a small bowl with rum; cover and let them soak for at least 2 hours or overnight.
- In a medium saucepan, combine heavy cream, whole milk, sugar, and kosher salt. Heat over medium heat until warm, stirring to dissolve sugar, without boiling.
- Whisk egg yolks until smooth. Gradually pour about 1 cup of warm cream mixture into yolks while whisking constantly.
- Return egg mixture to the saucepan and stir over medium-low heat for 5-7 minutes until custard thickens and coats the back of a spoon.
- Remove from heat, stir in the remaining rum and nutmeg, and let cool to room temperature. Refrigerate for at least 4 hours.
Churning & Freezing
- Churn custard in an ice cream maker according to manufacturer’s instructions, adding rum-soaked raisins during the last 5 minutes.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.
Notes
Soak the raisins overnight for richer taste and texture. Substitute Caribbean rum with flavored extracts for a different vibe. Add a splash of vanilla extract for extra flavor. Ensure ice cream maker bowl is thoroughly frozen before use.