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Rum Raisin Ice Cream

Rum Raisin Ice Cream
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

Find it online: https://marygourmet.com/rum-raisin-ice-cream/