Rum Raisin Ice Cream

Rum Raisin Ice Cream

Delicious rum raisin ice cream recipe.

Prep Time: 10 mins
Additional Time: 8 hrs 45 mins
Total Time: 8 hrs 55 mins

Ingredients

  • ¼ cup raisins
  • ¼ cup dark rum
  • 1 quart vanilla ice cream
  • ⅛ teaspoon ground nutmeg

Directions

  1. Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. The next day, remove ice cream from the freezer and allow to stand at room temperature until softened but not melting, about 15 minutes.
  3. Scoop ice cream into a large bowl.
  4. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well mixed.
  5. The rum will soften ice cream and make mixing easier.
  6. Pack flavored ice cream back into the carton and refreeze until needed, at least 30 minutes.

Rum Raisin Ice Cream

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum, old school delicious.

Prep Time 15minutes mins
Chill Time 4hours hrs
Total Time 4hours hrs 15minutes mins

Course: Dessert
Cuisine: American
Servings: 6
Calories: 477kcal

Ingredients

  • Rum-Soaked Raisins
  • ½ cup raisins
  • ¼ cup Caribbean rum I use Mount Gay Rum
  • Rum Raisin Ice Cream
  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 5 large egg yolks
  • 2 tablespoons Caribbean rum I use Mount Gay Rum
  • ¼ teaspoon ground nutmeg
  • 1 batch of Rum-Soaked Raisins see above

Instructions

Rum-Soaked Raisins

  1. Combine raisins and rum in a small jar.
  2. Cover with lid and shake to combine.
  3. Set aside for at least 4 hours, until the raisins plump up.

Rum Raisin Ice Cream

  1. Prepare an ice bath by filling a large mixing bowl with ice and settling a smaller metal bowl into the ice.
  2. Add just enough cold water to the larger bowl to float the ice cubes around the smaller bowl.
    In a medium-sized saucepan, combine cream, milk, sugar, and salt.
  3. Stir over medium-high heat for about 5 minutes, until steam begins to rise from the surface.
  4. Remove from the heat.
  5. While the cream mixture is warming, whisk the egg yolks in a medium-sized bowl.
  6. Slowly pour 1 cup of the heated cream mixture into the yolks, while whisking vigorously.
  7. Continue adding heated cream and whisking until about half the cream mixture has been added to the yolks.
  8. Transfer the egg mixture to the saucepan.
  9. Cook the mixture over medium heat, stirring continuously with a heatproof spatula, until the mixture is thick enough to coat the spatula, about 5-6 minutes. Immediately remove from the heat and pour through a fine-mesh sieve into the inner metal bowl of the prepared ice bath.
  10. Stir in rum and nutmeg.
  11. Cool the custard in the ice bath until room temperature, stirring occasionally.
  12. Cover and chill the mixture in the refrigerator at least 4 hours, or overnight.
  13. When ready to churn, pour into the ice cream maker.
  14. Churn according to the manufacturer’s instructions.
  15. Transfer the finished ice cream to an airtight container and stir in the rum-soaked raisins and any additional rum from the raisins.
  16. Serve immediately or freeze for 2-3 hours for a firmer, scoopable ice cream.

Notes

The job of an ice bath is to cool the ice cream base FAST, more quickly than the refrigerator can do this. Cooling the base quickly halts the cooking process and lessens the chance of pathogens forming.
Yes, this is an extra step, but it’s an important one when making custard-based ice cream recipes.

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