If you’ve ever wondered why rum raisin ice cream continues to charm dessert lovers around the world, you’re in for a treat. Combining the velvety richness of smooth cream, the cozy warmth of rum-soaked raisins, and just the right balance of sweetness, Rum Raisin Ice Cream stands out as a truly indulgent experience. This classic flavor enchants with its unique blend of textures and tastes, making it a timeless favorite anyone can enjoy whenever they crave a scoop of something extraordinary.

Why You’ll Love This Recipe

Perfect balance of flavors: The subtle rum undertone complements the natural sweetness of plump raisins for a sophisticated taste.
Rich and creamy texture: Made from quality dairy ingredients, it offers a buttery smooth mouthfeel that melts effortlessly.
Versatile dessert choice: Great on its own or paired with other desserts like pies and cakes.
Easy to customize: You can adjust the rum intensity and raisin soak time to suit your preferences.
Nostalgic appeal: This classic flavor evokes comforting memories and adds a touch of elegance to any occasion.

Ingredients You’ll Need

Though the ingredients for Rum Raisin Ice Cream are simple, each one plays a vital role in creating its iconic flavor and smooth texture. From the creamy base to the boozy raisins, everything comes together beautifully.

Heavy cream: Provides a rich, velvety base essential for creamy ice cream consistency.
Whole milk: Lightens the mixture just enough without sacrificing creaminess.
Sugar: Sweetens the ice cream and helps achieve the perfect frozen texture.
Egg yolks: Add body and richness, creating a custard base that feels luxurious.
Vanilla extract: Enhances the overall flavor with warm, sweet notes.
Rum-soaked raisins: The star ingredient—raisins soaked in rum bring chewy bursts of boozy sweetness.
Dark rum: Used to soak the raisins and infused subtly into the custard for depth.

Variations for Rum Raisin Ice Cream

Feeling creative? Rum Raisin Ice Cream is a joy to experiment with—whether to fit dietary needs or just to tweak the taste. These variations make it easy to personalize your batch.

Non-alcoholic version: Soak raisins in fruit juice or vanilla extract instead of rum for a family-friendly treat.
Spiced rum twist: Use a spiced rum to add warm hints of cinnamon and cloves for added complexity.
Vegan alternative: Substitute coconut milk and cashew cream to keep it creamy while staying plant-based.
Nutty addition: Toasted pecans or walnuts can be mixed in for an extra crunch alongside the raisins.
Chocolate chips: Add mini dark chocolate chips for a rich, delightful contrast to the fruity notes.

Why Rum Raisin Ice Cream Is Irresistible

How to Make Rum Raisin Ice Cream

Step 1: Soak the Raisins

Begin by soaking your raisins in dark rum for at least 4 hours, or overnight if possible. This step plumps the raisins and infuses them with the warm, spirited flavor that defines Rum Raisin Ice Cream.

Step 2: Prepare the Custard Base

In a saucepan, combine the heavy cream, whole milk, and sugar. Heat gently until the sugar dissolves and the mixture is warm but not boiling. Meanwhile, whisk the egg yolks until pale.

Step 3: Temper the Eggs

Slowly add the warm milk mixture to the eggs while whisking constantly to prevent scrambling. Pour the combined mixture back into the saucepan.

Step 4: Cook the Custard

Cook over low heat, stirring frequently, until the custard thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract for a fragrant finish.

Step 5: Chill the Custard

Pour the custard through a fine-mesh sieve into a bowl to remove any clumps. Let it cool to room temperature, then cover and refrigerate until fully cold, ideally overnight.

Step 6: Combine and Freeze

Stir the rum-soaked raisins (including any leftover rum) into the chilled custard. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

Step 7: Freeze Until Firm

Transfer the churned ice cream to an airtight container and freeze for a few hours until set. This helps achieve that perfect scoopable consistency.

Pro Tips for Making Rum Raisin Ice Cream

Choose quality rum: The flavor quality of your rum makes a huge difference—opt for a good dark or spiced rum.
Don’t rush soaking: Allow raisins to soak overnight if possible; it maximizes flavor and softness.
Custard temperature is key: Cook custard slowly on low heat to avoid curdling and ensure smoothness.
Use fresh ingredients: Fresh dairy and eggs improve texture and taste significantly.
Chill thoroughly: Fully chilled custard churns better, resulting in creamier ice cream.

How to Serve Rum Raisin Ice Cream

Garnishes

Enhance your serving with a sprinkle of toasted nuts, a few whole rum-soaked raisins on top, or even a light drizzle of caramel or honey. A dusting of cinnamon or nutmeg adds a cozy aroma perfect for cooler days.

Side Dishes

Rum Raisin Ice Cream pairs beautifully with warm desserts like apple pie, bread pudding, or dark chocolate brownies. It also works wonderfully alongside crisp biscotti or buttery shortbread cookies for an elegant touch.

Creative Ways to Present

For a showstopper, serve the ice cream in hollowed-out cinnamon sticks or inside small rum cake cups. You can also layer it into parfait glasses with chopped nuts and caramel sauce, creating a visual and flavorful delight.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Rum Raisin Ice Cream tightly covered in an airtight container to prevent ice crystals and preserve freshness for up to two weeks in the freezer.

Freezing

Proper wrapping and storing in a frost-free freezer help maintain the creamy texture. Press a piece of parchment or wax paper directly on the ice cream surface before sealing to minimize freezer burn.

Reheating

If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping to soften naturally—avoid microwaving to keep the texture intact.

FAQs

What makes Rum Raisin Ice Cream different from regular raisin ice cream?

Rum Raisin Ice Cream features raisins soaked in rum, infusing them with a warm, boozy flavor that regular raisin ice cream lacks, creating a more complex and indulgent taste.

Can I make Rum Raisin Ice Cream without alcohol?

Absolutely! Simply soak the raisins in fruit juice, vanilla extract, or a rum flavoring substitute to keep the delicious raisin texture without the alcohol content.

How long should I soak raisins for the best flavor?

For optimal flavor and softness, soaking raisins for at least 4 hours is recommended, but overnight soaking will give the best results.

Is Rum Raisin Ice Cream dairy-free or suitable for vegans?

The classic recipe uses dairy and eggs, but it can be adapted using plant-based milk, vegan cream, and egg substitutes to create a delicious vegan version.

How do I prevent ice crystals from forming in my Rum Raisin Ice Cream?

Properly chilling the custard before churning and storing the finished ice cream in airtight containers with minimal air exposure helps prevent ice crystals and maintains creamy texture.

Final Thoughts

Rum Raisin Ice Cream isn’t just another dessert; it’s a celebration of bold flavors, creamy comfort, and timeless tradition. Whether you’re a longtime fan or discovering it for the first time, this recipe invites you to savor every spoonful and enjoy the simple, irresistible joy that only Rum Raisin Ice Cream can bring. So go ahead, indulge yourself—you deserve it!

Rum Raisin Ice Cream

Print Recipe

Rum Raisin Ice Cream is a classic, indulgent dessert combining a rich, creamy custard base with chewy, rum-soaked raisins. This recipe balances the warm, boozy notes of dark rum with the natural sweetness of plump raisins, creating a smooth, velvety texture and a sophisticated flavor perfect for any occasion.

Author: Mary
Prep Time: 15 minutes + 4 hours soaking
Cook Time: 20 minutes
Total Time: Approximately 24 hours (including chilling and freezing time)
Yield: About 1 quart (4 cups) 1x
Category: Dessert
Method: Churning
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dairy and Base Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 large egg yolks
1 teaspoon vanilla extract

Rum and Raisins

1 cup raisins
1/2 cup dark rum (for soaking raisins)
Additional dark rum, optional (to infuse custard)

Instructions

Soak the Raisins: Begin by soaking your raisins in dark rum for at least 4 hours, or preferably overnight. This step plumps the raisins and infuses them with the warm, spirited flavor that defines Rum Raisin Ice Cream.
Prepare the Custard Base: In a saucepan, combine the heavy cream, whole milk, and sugar. Heat gently over medium-low heat until the sugar dissolves and the mixture is warm but not boiling. Meanwhile, whisk the egg yolks until they become pale and slightly thickened.
Temper the Eggs: Slowly pour the warm milk mixture into the egg yolks while whisking constantly to prevent scrambling. Then transfer the combined mixture back into the saucepan.
Cook the Custard: Cook the mixture over low heat, stirring frequently, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract for a fragrant finish.
Chill the Custard: Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate until fully chilled, ideally overnight.
Combine and Freeze: Stir the rum-soaked raisins, including any remaining rum, into the chilled custard. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for several hours until set, ensuring a perfect scoopable texture.

Notes

Choose a quality dark or spiced rum for the best flavor infusion.
Allow raisins to soak overnight for maximum softness and taste.
Cook custard slowly over low heat to prevent curdling and ensure smoothness.
Use fresh dairy and eggs to enhance the ice cream’s texture and flavor.
Make sure the custard is completely chilled before churning to achieve a creamy consistency.
To prevent ice crystals, press parchment or wax paper directly onto the ice cream surface before sealing for storage.
If the ice cream becomes too firm in the freezer, allow it to sit at room temperature for 5–10 minutes before scooping.

Nutrition

Serving Size: 1/2 cup
Calories: 250
Sugar: 20g
Sodium: 40mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 125mg

Keywords: rum raisin ice cream, homemade ice cream, rum soaked raisins, creamy custard ice cream, classic ice cream recipe